Ingredients :

• Beef cheeks — The star cut. The cheek is a highly used muscle, so it’s full of collagen — which gives it that candied texture after long cooking. Allow 200 to 250 g per person. If your butcher doesn’t have them in the window, order 48 hours in advance.
• Unsweetened apple juice — This replaces traditional cider and brings the same fruity lightness, with a subtle acidity that cuts through the richness of the meat. Use cloudy juice, artisanal style if possible. Avoid overly sweet versions — they unbalance the sauce.
• Carrots — Two large carrots cut into thick slices. If too thin, they disappear completely. Too many, and they overpower the meat’s flavor. Two is perfect.
• Bouquet garni — Thyme and bay leaf are the base. Go for the real thing if you can — a few fresh sprigs tied together. Dried thyme works in a pinch, but the result isn’t the same.