ingredients

Cheeks of beef
1 kg of beef cheeks
3 carrots
3 onions
10 cl of Armagnac
1 cc of orange zest
20 gr of flour
12 prunes
2 tablespoons olive oil

Marinade
The juice of an orange
1 clove
3 peppercorns
1 gr of juniper
1 sprig of thyme
1 sprig of rosemary
Salt and Espelette pepper
10 cl of red wine

Steps

Step 1

The day before
The day before, marinate beef cheeks with red wine , orange juice and spices in the refrigerator. Soak prunes in Armagnac .

2nd step

The same day
In a cast iron casserole, heat the olive oil , add the chopped onions and carrots cut in slices. Season with salt and pepper and cook for 10 minutes at a low heat.

step 3

Drain the meat and then grasp it in the casserole before cooking it for 5 minutes while stirring.

step 4

Pour the marinade into the preparation, add the prunes and the Armagnac, the orange zest and the sliced ​​orange.

step 5

Cover and cook on low heat for 1h30 . Arrange some beef cheeks on the plates with the filling and cover with sauce.