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
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.