Beef cheek braised in red wine

Ingredients for 4 servings:

• 1 kg beef (beef cheeks trimmed by the butcher)
• 50 g carrot(s), in small cubes
• 50 g celeriac, in small cubes
• 50 g parsley root(s), in small cubes
• 100 g onion(s), in small cubes
• Oil, for frying
• salt and pepper
• 1 tsp tomato paste
• 200 ml port wine, red
• 200 ml Madeira
• 1 liter red wine
• ½ liter meat broth
• 1 bay leaf
• 3 juniper berries
• 10 g black peppercorns
• possibly butter
• possibly sauce thickener

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

the most tender meat I have ever eaten

If the butcher doesn’t offer the beef cheeks trimmed, the weight must be increased by at least 500g, as removing the fat and sinew creates a lot of trimmings. Season the cheeks with salt and pepper and sear them on all sides in hot oil. Remove the meat and slowly brown the roasted vegetables in the frying fat. Add the tomato paste and fry briefly, then deglaze with port wine and Madeira. Allow the liquid to reduce slightly. Gradually add the red wine and stock. Add the bay leaf, juniper berries, peppercorns, and the seared meat and simmer over low heat for about 2 hours. Then remove the tender braised cheeks and keep warm. Strain the sauce through a sieve and reduce a little more to taste, thickening with a little cornstarch if necessary. For a more delicate sauce, whisk the sauce with 100g of cold butter after it has reduced. Then return the meat to the sauce and serve. A good mashed potato or celery puree goes perfectly with this.