Ingredients (4 people):

2 kg of defatted beef cheeks
700 g of carrots
1/2 l of chicken stock or stew
2 sprigs of parsley
1 liter of red wine
3 tbsp grapeseed oil
1 good tablespoon of flour
For the vegetable garnish:
2 carrots
2 cloves garlic
2 onions
1 sprig of thyme

Preparation of Beef cheeks with carrots
To start this recipe for beef cheeks with carrots, in a casserole dish, roast the meat over high heat after seasoning it with grapeseed oil.

Peel and cut the carrots and onions into fine pieces, and add the vegetable garnish to the casserole.

Sweat it then add the flour and mix to obtain a homogeneous mixture. Deglaze with red wine and reduce by 3/4.

Add the chicken stock or stew and braise over low heat for 1 hour 30 minutes, or even 2 hours. The meat must be very tender.

Peel the carrots then cut them into regular slices.

Remove the pieces of meat.
Season the cooking juices with salt and pepper to taste, then strain to remove any bits.

Cook the carrots in this juice for 20 minutes until they are very soft.

Check the cooking with the tip of a knife.

Place the meat on a serving dish.

Arrange the carrots around and cover everything with sauce.

Sprinkle with crushed parsley.

Serve your beef cheeks with hot carrots accompanied by white rice or simple steamed potatoes