Braised beef cheek with port wine

Serves : 4

Preparation time: 15 minutes

Cooking time : 4 hours and 35 minutes

Ingredients

• 2 Québec beef cheeks
• 30 ml (2 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 2 onions, thinly sliced
• 2 garlic cloves, minced
• 15 ml (1 tbsp.) herbes de Provence blend
• 30 ml (2 tbsp.) horseradish
• 15 ml (1 tbsp.) sweet paprika
• 2 l (8 cups) beef broth
• 250 ml (1 cup) port wine
• 125 ml (1/2 cup) 35% cream
• Salt and pepper to taste

Garnish

• 2L (8 cups) root vegetables (carrot, parsnip, celeriac)
• 1 clove garlic, minced
• 120 ml (8 tbsp.) olive oil
• 4 sprigs thyme, leaves removed
• 4 portions cooked tagliatelle

Preparation

1. Preheat oven, rack in center, to 150°C (300°F).
2. In a hot skillet, sear the beef cheeks coated with Mycryo butter or in the fat of your choice, 2 to 3 minutes on each side.
3. In a roasting pan, add the beef cheeks, onions, garlic, herbes de Provence, horseradish, paprika, stock and port, cover and bake for 4 hours.
4. Reduce oven temperature to 200°C (400°F).
5. In a bowl, combine root vegetables, garlic, olive oil, thyme, salt and pepper.
6. On a baking sheet lined with parchment paper or a silicone mat, arrange the vegetables and bake for 25 minutes.
7. Meanwhile, remove the meat from the cooking juices. Set aside.
8. In a saucepan, reduce the cooking juices and cream until you obtain a dense, syrupy sauce. If necessary, add a little cornstarch diluted in a little water. Check the seasoning.
9. Mix the sauce with the hot tagliatelle and roasted vegetables.
10. Divide the tagliatelle, roasted vegetables and meat between the plates.