-
1
Season the beef cheeks with salt and pepper.
-
2
In a braising pan just wide enough to contain them, brown the meat in the olive oil over medium-high heat.
-
3
Transfer to a plate.
-
4
Reduce the heat under the pan to low and add the onion, garlic and carrots to the pan with a pinch of salt.
-
5
Cover and cook, stirring occasionally until the onion is tender.
-
6
Remove from heat and add the rosemary and return the meat to the pan, along with its juices.
-
7
Let stand 15 minutes, until cooled.
-
8
Add the stocks and a large pinch of salt.
-
9
Cover the pan and put in a cold oven.
-
10
Turn the oven to 180 degrees and cook for 8 to 10 hours, until the meat is very tender but not quite falling apart.
-
11
If necessary, you may cook the beef cheeks partly, then cool, refrigerate and finish them later on.
-
12
(Once cooked, they can be refrigerated for up to 5 days, then reheated on the stove before serving.)
-
13
Bring a pot of salted water to a simmer and add the asparagus.
-
14
After 2 minutes, add the peas and cook until just tender, another minute or two.
-
15
Drain well and divide the vegetables among four bowls.
-
16
Adjust the beef and broth for seasoning; break the meat into pieces.
-
17
Spoon some meat into each bowl and ladle some broth, onions and carrots over the top.
-
18
Sprinkle with chives and serve immediately.
