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Beef cheek with thyme honey and aged vinegar


Ingredients:4 people
  • beef cheeks
    1 kg
  • sunflower oil
    4 tablespoons
  • large onion
    2
  • carrots
    2
  • thyme
    4 sprigs
  • garlic
    7 cloves
  • butter
    50g
  • dry white wine
    30 cl
  • coarse salt, black peppercorns
  • garnish:parsley
    1 bunch
  • large onion
    1
  • shallots
    10
  • orange peel
    1
  • cinnamon
    1/2 stick
  • butter
    40g
  • dry white wine
    20 cl
  • thyme honey
    3 tablespoons
  • old vinegar
    2 tablespoons
  • salt and ground pepper


Preparation:
  • Preparation time:30 minutes


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.

Beef cheek with thyme honey and aged vinegar

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