Recipe for Beef Cheeks with Mustard, Pickles, and Herb Butter

Immerse the beef cheeks in a pot filled with red wine, a bouquet of herbs, two chopped onions, a head of garlic, and carrots sliced into rounds.

Slow-cook the meat at 80°C for 24 hours.

On the day of preparation, chop the fresh herbs and then mix them into the softened butter.

Shred the confit beef cheeks, add whole grain mustard, sliced pickles, and mix, adjusting the seasoning if necessary.

To assemble, spread softened herb butter on the slices of bread, then place the shredded beef cheek confit in a layer about ½ cm thick. Repeat the process twice to achieve 3 layers of bread and 2 layers of confit meat.

Refrigerate for 2 hours with a weight on top to compact the mixture well.

To finish, before serving, sear the bites on all sides in clarified butter in a pan, then plate before enjoying.