• Beef cheeks:
6 beef cheeks
1 leek
1 carrot
1 celery stalk
1 onion
2 cloves
4 peppercorns
1 bouquet garni
2-cm piece ginger
80 g butter
Olive oil
1 kg small organic potatoes
1 bunch thyme
10 garlic cloves
Olive oil
¼ bunch coriander
Salt and pepper


  1. Prepare, peel and cut leek, carrot, celery, ginger. Prick onion with cloves. Put everything in a cooking pot with cheeks, peppercorns and bouquet garni. Cover with water and cook covered in simmering water for 2 hours and a half.
Brush potatoes and cook them skin-on for 10 minutes in boiling and salted water. Drain, cut into 4 parts and brown in oil for 10 minutes with unpeeled garlic cloves. Add thyme, salt and pepper.
Drain cheeks, cut lengthwise and brown 5 minutes over high heat in butter mixed with oil. Serve with potatoes and chopped coriander.