Beef cheeks with beetroot


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 800 g beef cheeks
  • 1 green capsicum (pepper)
  • 1 red capsicum (pepper)
  • 1 yellow capsicum (pepper)
  • 4 baby beetroot, with greens
  • 20 g fresh ginger
  • 3 bulb spring onions
  • 2 tablespoons olive oil
  • 150 ml red port
  • Bouquet garni
  • 500 ml beef stock
  • 1 bunch baby beetroot greens
  • Salt and pepper

1 flameproof casserole dish

1 chopping board


Cut the beef cheeks into four pieces. Deseed the capsicums and cut into thick strips.

Peel the beetroot and ginger.

Roughly chop the bulb spring onions.

Sauté the beef cheeks and onions with the olive oil in a flameproof casserole dish. Deglaze with the port, add the beef stock, bouquet garni and the piece of ginger.

Cover and cook for 2 hours on a low heat.

Add the beetroot and capsicums.

Cook for another hour.

Sprinkle with the baby beetroot greens, season and serve.