Beef cheek is a muscle derived from the lower jaw of beef, a firm meat, rich in connective tissue, which becomes very tender after prolonged cooking.
2 tbsp | olive oil | 30 mL | |
1 kg | beef, cheeks | ||
1/2 | onions | 100 g | |
1/2 | carrots | 50 g | |
1/2 stalk | celery | 35 g | |
1 pinch | salt [optional] | 0.1 g | |
ground pepper to taste [optional] | |||
2 tsp | herbes de Provence | 2 g | |
2 cups | red wine | 500 mL | |
1/2 cup | beef broth, if necessary [optional] | 125 mL |
A casserole dish with a tight-fitting lid is necessary for this recipe.
This dish can be prepared a few days in advance and brought to a simmer before serving.
per 1 serving (140 g)
Amount % Daily Value |
Calories 320 |
Fat 17 g 27 % |
Saturated
6.2 g
33 % |
Cholesterol 100 mg |
Sodium 80 mg 3 % |
Carbohydrate 3 g 1 % |
Fibre 1 g 2 % |
Sugars 1 g |
Net Carbs 2 g |
Protein 37 g |
Vitamin A 10 % |
Vitamin C 3 % |
Calcium 2 % |
Iron 27 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 4 ½ |
Fats | 3 ½ |