Difficulty:[usr 2]
Have the butcher denerve the cheek. Prepare the marinade. Cut the cheek in half. Put it in a salad bowl with 4 peeled and crushed cloves of garlic, 3 sprigs of thyme, black pepper and 3 pinches of coarse salt. Leave to marinate in the fridge for 6 hours.
Peel and quarter the onions and carrots. Drain the pieces of meat. Brown them in a pan with the oil. Let them color on all sides. Add the onions, carrots, 3 peeled and crushed cloves of garlic, 1 sprig of thyme and the cracked black pepper. Cook for 10 minutes, stirring. Deglaze with white wine, add the butter, cover and cook over low heat for 3 hours, monitoring the cooking and basting the cheek regularly with the juice.
Prepare the filling. Peel the onions and shallots, cut the onions into quarters. In a frying pan, brown them in butter without coloring them. Deglaze with vinegar. Let it evaporate, then pour in the white wine.
Boil for 2 minutes, add honey, cinnamon, orange peel and 3 pinches of salt. Cover with water. Cook for 1 hour, covered, over low heat.
Remove the cinnamon and orange peel, 15 minutes before the end of cooking, then remove the carrots, garlic, thyme. Add the filling, a knob of butter and 1/2 glass of water. Mix gently. Finish cooking, season. Sprinkle with chopped parsley.
Serve hot.
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