Cook 4h : 30m


    800 gms beef cheeks

    20 ml water

    50 ml meat stock

    200 ml balsamic vinegar

    50 gms broccoli tips

    10 gms carrots

    100 gms leeks

    500 gms new potato

    2 shallots

    6 crushed garlic clove

    3 bay leaves

    5 gms rosemary

    20 ml olive oil

    1 tsp pepper

    1 tsp paprika

    1 tsp sumac powder

    Salt to taste

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Ingredient Substitution Guide


1. In a container add balsamic vinegar, olive oil, crushed garlic, bay leaves, rosemary, water, salt, peppers and paprika. Mix well.

2. Marinate the meat with the preparation reserve for two hours in the marinade.

3. On a porcelain platter, add shallots, leeks and carrots. Extend the meat on top of the sliced vegetables and pour the whole marinade.

4. Cover the mix with aluminum foil and bake for 3 hours and 30 minutes with a temperature of 110 degrees.

5. Add the potatoes and bake for another 35 minutes until the potatoes are tender.

6. In a saucepan, pound the baked vegetables to a mash and if it is too thick, add chicken stock and boil the mix for 5 minutes.

7. Shred the meat and serve with broccoli and potatoes. Garnish with coriander leaves.