Beef cider

 

Beef cider cheek

Ingredients :

1 kg of beef cheek

2 onions, buttered

2 carrots, cut into pieces

2 cloves of garlic, minced

50 cl of raw cider

25 cl de bouillon de bœuf

1 bouquet garni (thym, laurier, persil)

2 c. with olive oil soup

1 c. with flour soup

Salt and pepper to taste

Preparation:

Cut the beef cheek into large pieces. Put them back in a saucepan with olive oil until golden brown. Take them out and book them

In the same pot, sauté the onions, carrots and garlic for a few minutes.

Sprinkle with flour and mix well.

Put meat back in crock pot, then pour cider and broth. Add salt and pepper to the bouquet.

Cover and let simmer on low heat for 3 hours until meat is tender.

Remove the garnished bouquet and serve warm with mashed potatoes or seasonal vegetables.