Impress your friends with this gourmet creation.


  • 2 tablespoons olive oil

  • 4 x 250 g wagyu beef cheeks, sinew removed

  • 1 onion (peeled and roughly cut into 2cm pieces)

  • 1 carrot (peeled and roughly cut into 2cm pieces)

  • 1 stick celery (roughly cut into 2cm pieces)

  • ½ head garlic

  • ½ bunch thyme

  • 1 bayleaf

  • 1.5 litres red wine

  • 1 orange, peeled

  • 50 ml brandy

  • Salt

  • Garnish

  • 200 g speck, cut into 1 cm cubes

  • 100 g button mushrooms, stalks removed

  • 1 bunch baby yellow carrots

  • 1 bunch baby orange carrots

  • 1 bunch baby purple carrots

  • 1 bunch baby leeks


  • 1.

    Place the Tefal Heritage Triply Pot Roast pan over high heat and add the oil.

  • 2.

    When hot, add the beef cheeks and seal each side for 4 minutes or until brown. Turn down heat and add vegetables and herb and red wine.

  • 3.

    Bring to the boil, remove from heat and allow to cool in fridge overnight.

  • 4.

    The next day, place the pot on the heat and bring back to the boil.

  • 5.

    Place in the oven covered with the lid and cook for 4.5 hours.

  • 6.

    Remove from oven, add brandy, orange peel, speck, mushrooms and baby vegetables.

  • 7.

    Place pan in oven and cook for a further 20 minutes.

  • 8.

    Remove and serve with Paris mash or rice pilaf.


Recipe created by Guillaume Brahimi with Tefal’s Heritage Triply collection

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings