beef cheeks in red wine sauce
Ingredients
for 4 servings:
1 kg beef cheeks
50 g carrot
50 g celeriac
50 g parsley root
100 g onion(s), in small cubes
1 teaspoon tomato paste
200 ml port wine, red
200 ml Madeira
1 liter of red wine
½ liter of meat broth
1 bay leaf
3 juniper berries
10 g peppercorns, black
oil, for frying
salt and pepper
some butter
Preparation :
Season the beef cheeks with salt and pepper and fry them on all sides in hot oil. Remove the meat and slowly fry the roasted vegetables in the frying fat.
Add the tomato paste, fry briefly and then deglaze with port wine and Madeira. Allow the liquid to reduce slightly. Gradually top up with red wine and stock.
Add the bay leaf, juniper berries and peppercorns as well as the seared meat and simmer on a low heat for about 2 hours.
Then remove the soft braised cheeks and keep them warm. Pass the sauce through a sieve and allow to reduce a little more to taste, thickening with a little cornstarch if necessary. It will be finer if you whip the sauce with 100 g of cold butter after reducing. Then put the meat back into the sauce and serve.
A good mashed potato or celery puree goes perfectly with this.
Bon appetit!