Recipe for beef cheeks in a reduction of Pinot Noir

Recipe for beef cheeks in a reduction of Pinot Noir

Recipe for beef cheeks in a reduction of Pinot Noir

4 servings

Ingredients :

■ 800 g of beef cheeks

■ 1.5 litres of Pinot Noir

■ 50 g butter

■ 100 g onions

■ 400 g carrots

■ 5 g peppercorns

■ 25 cl (1 cup) veal stock

■ 10 g black cardamom

■ salt, pepper

1. Cooking the cheeks :

Have the butcher prepare the cheeks. Dice the onions and 100 g of carrots finely. Sautee these in butter in the pot, pour in the red wine, bring to boil and add cheeks. Sprinkle in the peppercorns and let simmer for 12 hours on a low flame.

2. Preparing the sauce :

Remove the cheeks, reduce the red wine then add the veal stock. Reduce sauce once again.

3. Cooking the carrots :

Prepare 300 g of candied carrots, cut them on a slant, cover them in water and cook with 30 g of butter and 10 g of cardamom. Salt, pepper.

6. How to serve :

Serve carrots and cheeks in small casserole dishes or soup plates, top with a slice of cured air-dried ham to suit your taste.

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