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Beef cheek braised in Route des épices beer and Le Fou du Roy

Beef cheek braised in Route des épices beer and Le Fou du Roy

4 portions


  • 180 g (6 oz) Red beets, cut into 1 cmby 1 cm cubes
  • 800 g (28 oz) Beef cheek, cleaned Salt, to taste
  • 20 g (4 tsp.) Butter
  • 10 ml (2 tsp.) Canola oil
  • 200 g (1⅓ cups) Onion, brunoised (diced)
  • 2 Cloves of garlic
  • 300 ml (1¼ cups) Route des épices beer (Dieu du Ciel! microbrew)
  • Water
  • Sprig of thyme
  • 10 ml (2 tsp.)Sherry vinegar
  • 750 ml (3 cups) Water
  • 160 g (5 oz) Polenta, grade 400 (grain size)
  • 100 g (3½ oz) Le Fou du Roy cheese
  • 90 ml (3 oz) Water
  • 90 ml (3 oz) White wine
  • 90 ml (3 oz) White vinegar
  • 30 g (2 tbsp.) Sugar
  • 8 g (2 tsp.) Coarse salt
  • 15 g (1 tbsp.) Buckwheat flour
  • 15 g (1 tbsp.) White flour
  • 1 pinch Salt
  • 30 g (2 tbsp.) Water
  • 30 g (2 tbsp.) Milk
  • 30 g (1 oz) Melted butter
  • 30 ml (2 tbsp.) Canola oil
  • 100 g (3½ oz) Le Fou du Roy cheese, sliced
  • 20 Leaves of parsley
  • 10 ml (2 tsp.) Olive oil
  • Pepper, to taste
  • 1 pinch Fleur de sel
  • 4 slices Viande des Grisons, sliced as thin as possible (ask your butcher)


Tip: once a step is done, you can click on it to cross it out and go to the next one.

The day before

  • Bring water, white wine, white vinegar, sugar and coarse salt to a boil, and pour over the diced beets.

The day of

  • Preheat oven to 300°F (140°C).
  • Salt the beef cheek.
  • In a skillet, brown the cheek on each side using half the butter (10 g [2 tsp.]), and 10 ml (2 tsp.) of canola oil.
  • Place the cheek in a baking dish of the same size, if possible.
  • In the same skillet, add the remaining 10 g (2 tsp.) of butter and sauté the onions and garlic until lightly browned.
  • Deglaze with beer and pour over the beef cheek.
  • Add water until the cheek is ⅔ covered. Top with sprig of thyme and cover the dish with plastic wrap and aluminum foil.
  • Bake for 3 hours at 300°F (140°C).
  • After cooking, drain the cheek in a bowl with onions and garlic, and then break into pieces using a fork. Add a small amount of the cooking juices to get a smooth, but not overly viscous consistency, and add the sherry vinegar.
  • Using a round 9 cm pastry cutter, cut four circles of beef cheek.
  • Heat water in a saucepan, sprinkle in the polenta, and whisk well.
  • On low heat, cover and cook for 45 minutes, taking care to stir the polenta to prevent sticking.
  • Add the first 100 g (3½ oz) of Le Fou du Roy cheese and melt. Add salt as necessary and place on a plate between two pieces of parchment paper. Spread polenta to a thickness of 1 cm and set aside.
  • In a bowl, combine buckwheat flour, white flour and salt. Add water and milk and mix well. Pour in the melted butter and mix again.
  • Preheat oven to 325°F (155°C).
  • On a baking sheet covered with parchment paper, spread the batter as thinly and evenly as possible to ensure even cooking.
  • When the top turns golden, remove from the oven, wait 30 seconds and place on paper towel.
  • Cut four circles of polenta with the same pastry cutter used for the beef cheek.
  • Preheat oven to 375°F (190°C).
  • Heat canola oil in a nonstick skillet, add the polenta and place the beef cheek on top.
  • Bake in the oven for at least 12 minutes.
  • When the polenta is crisp and the beef cheek is hot, top with the second 100 g (3½ oz) of cheese slices and bake until they are slightly melted.


  • Remove the polenta and beef cheek from the oven and place on a plate. Drain the beets and place them in a bowl with parsley, olive oil, a pinch of pepper and a pinch of salt.
  • Place the beet mixture on the beef cheek in equal parts.
  • Break off chunks of buckwheat wafer and stick them into the beef cheek. Do the same with Viande des Grisons and serve immediately.

You can use this cheese for this recipe


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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