John Myers
Meat: Beef Cheeks with Sour Cherries
The perfect meat: beef cheeks with sour cherries recipe with a picture and simple step-by-step instructions.
For the cherries
- Salt
- Black pepper from the mill
- Olive oil
- 1 middle Onion
- 1 Clove of garlic
- 1 branch Thyme
- 1 branch Rosemary
- 200 ml Broth
- 100 ml Cherry juice
- 100 g Sour cherries from the glass
- 1 tbsp Clarified butter
- 1 tsp Thyme
- Salt
- Black pepper from the mill
- 3 tbsp Gravy
- 2 tbsp Cherry juice
- Wash the cheeks and pat dry, pepper and salt on all sides. Unfortunately the butcher cut it in half when it was boned, but that doesn’t matter.
- In a casserole, fry the cheeks vigorously on all sides in olive oil over high heat until they take off color. Then remove the cheek.
- Fry the chopped onion in the remaining oil, then add the chopped garlic.
- Deglaze with the stock and cherry juice.
- Put all the spices in the pot and place the beef cheek on top.
- Simmer on a low flame for about 3 hours. Turn the cheek in the gravy 1-2 times in between.
- Sear the cherries in clarified butter 15 minutes before the end of braising. Then add the roast and cherry juice and the spices.
- Approx. Let simmer for 5 minutes and reduce the juice.
- Serve the cheeks and the cherries.
- Tagliatelle and e.g. caramel Brussels sprouts go well with this, see my KB.
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