Ingredients for 6 servings

  • 1.2 kg beef cheeks cut into small cubes of approximately 100 g each.
  • 2 large yellow onions peeled and cut into mirepoix (small squares)
  • 2 tablespoons of good tomato paste
  • 5 large carrots (Créances if possible) peeled and cut into small cylinders approximately 3 cm in height.
  • 40 cl dry white wine
  • a little duck fat or lard
  • fine salt and freshly ground pepper
  • A few capers.
In a large tea ball:two cloves of garlic crushed
  • a few slices of ginger
  • thyme
  • three bay leaves
  • five peppercorns
  • 3 cloves
  • a little dried porcini (if you have any).