Serves 4:
2 whole beef cheeks, 1 onion, 1 carrot, 1 celery stick, 1 garlic clove, 3 cloves, 2 bay leaves, as much Cabernet franc as needed, 1 spoonful of potato starch, salt and pepper.

Method:
Chop all the vegetables finely and put them, the cloves, the bay leaves, salt and pepper and the beef cheeks into a deep pan. Cover everything with the wine and cook for about an hour and a half. When everything is cooked, cut the cheeks into large cubes, dissolve the starch in a little water and add it to the cooking sauce of the cheeks (to make it thicker). Serve the cheeks with sauce and polenta, piping hot.