Serves 4
INGREDIENTS
2 tablespoons olive oil
4 x 250 g wagyu beef cheeks, sinew removed
1 onion (peeled and roughly cut into 2cm pieces)
1 carrot (peeled and roughly cut into 2cm pieces)
1 stick celery (roughly cut into 2cm pieces)
½ head garlic
½ bunch thyme
1 bayleaf
1.5 litres red wine
1 orange, peeled
50 ml brandy
salt
Garnish
200 g speck, cut into 1 cm cubes
100 g button mushrooms, stalks removed
1 bunch baby yellow carrots
1 bunch baby orange carrots
1 bunch baby purple carrots
1 bunch baby leeks
METHOD
1 Place the Tefal Heritage Triply Pot Roast pan over high heat and add the oil.
2 When hot, add the beef cheeks and seal each side for 4 minutes or until brown. Turn down heat and add vegetables and herb and red wine.
3 Bring to the boil, remove from heat and allow to cool in fridge overnight.
4 The next day, place the pot on the heat and bring back to the boil
5 Place in the oven covered with the lid and cook for 4.5 hours
6 Remove from oven, add brandy, orange peel, speck, mushrooms and baby vegetables
7 Place pan in oven and cook for a further 20 minutes.
8 Remove and serve with Paris mash or rice pilaf.
Recipe created by Guillaume Brahimi with Tefal’s Heritage Triply collection.
