Les joues de boeuf aux cèpes from Magrets & Mushrooms: More Country Recipes from South-West France b

Name: Les joues de boeuf aux cèpes from Magrets & Mushrooms: More Country Recipes from South-West France b
Ingredients: 4 cloves garlic; 4 slices orange; 50 ml Armagnac; 2 tbsp butter and oil; salt; pepper; 250 g fresh cèpes (100 g if dried) cut into bite-size pieces; ½ bottle good red wine; 300 g white haricot beans (Tarbais for preference, either fresh or soaked overnight if dried); 800 g beef cheeks, trimmed of excess fat

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Beef cheeks have become fashionable, even though they can be tough. However, if you can manage to find them from younger beasts they can be delicious. Long slow cooking at minimal temperatures is t...

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Ingredients

4 cloves garlic
4 slices orange
50 ml Armagnac
2 tbsp butter and oil
salt
pepper
250 g fresh cèpes (100 g if dried) cut into bite-size pieces
½ bottle good red wine
300 g white haricot beans (Tarbais for preference, either fresh or soaked overnight if dried)
800 g beef cheeks, trimmed of excess fat