Beef cheeks and apples...

Recipe steps

Peel the onion, cut it in half, and then into half-moons. For two of the four apples, remove the cores but leave the skins, and then quarter them. The other two apples we leave as they are for now.

Sauté the onion in four tablespoons of oil until it softens and becomes translucent.

In a pan with melted butter (about 1 tablespoon) and oil (about 3 tablespoons), sauté the pieces of cheeks, cut into quarters (depending on size). Season them with sea salt and freshly ground pepper. Sear them on each side for 3 minutes until they change color.

Transfer the cheeks to a pot with the onion and let them rest there for 3 minutes. Then add the apple quarters, cleaned and sliced ginger, and pour in the wine and broth so that the meat is submerged at least halfway. Cover the pot with a lid and simmer for about 2 hours, or until the meat is completely tender.

While the meat is tenderizing, prepare the remaining two apples. Clean them, remove the cores, and cut them into slices or half-slices. In a small pan, melt a piece of butter, about a tablespoon, add the apples, and briefly sauté them for about a minute. Then add a pinch of brown sugar (approximately a small teaspoon) and after another minute of sautéing, add a teaspoon of white wine vinegar and a little salt. Then remove from the heat.

Remove the cheeks from the pot and place them on a cutting board so you can slice them into one-centimeter thick pieces.

If you have a lot of juice from the cheeks, let it reduce over the heat until it reaches the thickness of stew gravy. Transfer the sautéed apples with the fragrant butter into the pot, add the sliced cheeks, and strain the juice through a sieve into the pot with the other goodies.

Quickly reheat all the ingredients and you can serve. As a side dish, I recommend potatoes in any preparation. I had them roasted with rosemary.