Beef cheeks with beetroot

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 800 g beef cheeks
  • 1 green capsicum (pepper)
  • 1 red capsicum (pepper)


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.