Buy all ingredients right below the recipe
Ingredients
- 260 g beef cheeks
- 100 ml dry red wine
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 handful fresh flat-leaf parsley
- 15 g tomato paste
- 30 g breakfast bacon
- 70 g carrots
- 20 g celeriac
- 20 g parsley root
- 10 g celery stalks
- 50 g yellow onion
- 20 ml beef stock
- 5 g dried bay leaves and whole allspice berries
- 50 g broccoli
- 20 g unsalted butter
- 1 piece lemon
- 20 ml neutral vegetable oil
- 1 pinch fine sea salt
- 1 pinch ground black pepper
- 20 g white sugar / refined sugar
Preparation
- 1Season the beef cheeks with salt and pepper and sear them in a pan with neutral oil. Remove the meat and set aside.
- 2In the same pan, sauté 20 g of the diced carrots, celeriac, parsley root, bacon, onions, as well as rosemary and thyme until golden brown. Add a pinch of sugar and let it caramelize slightly.
- 3Stir in the tomato paste, roast briefly, and deglaze with the red wine. Let the wine reduce slightly.
- 4Place the seared cheeks along with the stock and spices (bay leaf, allspice) in a roasting pan. Braise covered in the oven at approx. 140 °C for about 3 hours.
- 5Check occasionally and add more red wine or stock if needed. The meat is ready when it is butter-tender.
- 6Carefully remove the meat from the roasting pan. Pass the braising liquid through a fine sieve (or blend and sieve). Mount the sauce with cold butter and season with salt and pepper. Return the meat to the sauce.
- 7Briefly blanch the remaining colorful vegetables (50 g carrots, broccoli) in boiling water, drain, and toss in a pan with foamed butter. Season with salt, pepper, and a splash of lemon juice.
- 8Arrange the beef cheeks with the glossy sauce and glazed vegetables on plates. Garnish with fresh parsley.
Knuspr-Küche
It's best to serve these toasts immediately, while the cheese is still wonderfully melted and the pears are warm. A glass of chilled white wine pairs perfectly!