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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 960kj
  • Fat Total 23g
  • Saturated Fat 6g
  • Protein 67g
  • Carbohydrate 46g
  • Sugar 19g
  • Sodium 2395mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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

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