Beef cheek braised in red wine

Ingredients for 6 servings:

• 1.2 kg beef cheeks (beef cheek)
• 6 carrots
• 1 onion(s)
• 3 garlic cloves
• 200 g smoked bacon (rib bacon)
• 2 tbsp oil
• 1 orange(s), untreated
• 50 ml cognac
• 1 bottle of strong red wine
• 1 cinnamon stick(s)
• 2 carnations
• 5 allspice berries
• 1 tsp black peppercorns
• 1 bouquet garni of bay leaves, parsley and thyme
• 1 tbsp tomato paste
• 1 bar of dark chocolate
• salt and pepper
• possibly sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 40 minutes

Orange peel, cinnamon and chocolate bring a great aroma to the sauce

If necessary, trim any excess fat from the cheeks with a sharp knife. Peel the carrots and cut into thick slices. Roughly chop the onion and garlic. Cut the bacon into slices about 5 mm thick. In a casserole dish, brown the cheeks and bacon on all sides in oil. Add the carrots, onion and garlic and brown them briefly. Season with tomato paste and deglaze with the cognac. Add the red wine, orange zest and the remaining spices. Braise in the oven at 150 °C (top/bottom heat) for about 2 hours. Thicken the sauce with a little sauce thickener if desired, melt the chocolate in it and season everything again with salt and pepper.