French Braised Beef Stew With Ginger (Daube De Joue De Boeuf Au Gingembre)

1. 1

   Roll each chunk of beef cheek in flour. Heat olive oil in a large heavy-bottomed pan on medium-high heat. Brown beef cheek chunks on all sides. Remove from pan. Add salt pork to pan and stir 1 minute. Add chopped onion and sliced carrots and cook gently on medium heat until slightly browned.

2. 2

   Place meat over lardons, onion and carrots. Pour wine, add thyme, orange zest, celery and tomato paste as well as a little salt and pepper. Cover and simmer on very low heat for 3 hours.

3. 3

   Add ginger and and white pepper. Simmer for an additional 5 minutes.

4. 4

   Serve with boiled potatoes or fettuccini.

No additional tips available.