Serves 4 Preparation & Cooking time 15 minutes + 3 hours
- 2 nice Ox cheeks
- 2 leeks
- 8 carrots
- 4 small turnips
- 8 small potatoes
- 1 onion & 1 shallot
- 40 cl (2 cups) vegetable broth
- 1 tbsp butter & 1 tbsp olive oil
- A few peppercorns and salt.
Peel and chop the onion and shallot first. Wash and peel all the other vegetables and cut the leeks in half. Season lightly the Ox cheeks with “fleur de sel” (organic salt).
In a heavy saucepan or casserole, heat the oil and butter. Fry the Ox cheeks on each side and set aside on a plate. In the same pan, sweat the onion and shallot with peppercorns without colouring them.
Pour the hot broth into your casserole and add the ox cheeks and all the vegetables, but whole. Cover and cook over very low heat for 3 hours. At the end of cooking, cut the vegetables into pieces and slice the ox cheeks if you want and serve hot, sprinkled with fresh chives if you have or want to.