Beef cheek

beef cheeks (about 900 grams) • carrots • potatoes • leeks (white parts only) • onion • whole cloves • coarse salt • turnips • whole black peppercorns • bouquet garni (bundle of herbs) • celery stalk

beef for pot au feu (short ribs, chuck, beef cheek, or shank) (1 kg) • marrow bones • carrots • turnips (round variety) • savoy cabbage (core only) • leek • pearl onions • potatoes • whole cloves • celery stalks • -inch piece fresh ginger (about 5 cm) • garlic cloves •

beef cheek (about 500 grams) • sparkling water (500 ml) • full-bodied red wine (600 ml) • large carrots • bay leaves • thyme • onions studded with cloves • onion, thinly sliced • garlic clove • orange liqueur (such as Grand Marnier) • juniper berries • thick slices smoked bacon, cut into lardons •

beef stew meat (such as chuck, shoulder, or beef cheeks) • carrots • onions • Burgundy red wine (750 ml) • white mushrooms (button mushrooms) • Bouquet garni (bundle of herbs such as thyme, bay leaf, and parsley) • Salt, pepper • flour (about 16 grams) • butter (about 30 grams)

beef cheeks • dried black trumpet mushrooms • full-bodied red wine • water • duck fat (or butter) • bouillon cubes (vegetable or beef) • celery stalk • carrots • onion • ground nutmeg • garlic • salt and pepper

beef (chuck, shank, or beef cheeks) • carrots • onion • garlic • white wine (about 300 ml) • tomato paste • butter • bouillon cube • Thyme, bay • Salt, pepper