Beef cheek from the Dutch oven

Ingredients for 2 servings:

• 600 g beef from the rump, approx.
• 1 vegetable onion(s)
• 2 carrots
• 200 g Hokkaido pumpkin(s)
• 400 ml punch (apricot punch)
• ½ tsp black pepper
• ½ tsp herbal salt
• 1 tsp thyme

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 45 minutes

always delicious and easy to make.

Let the coals glow. Place the Dutch oven on top and wait a while until it’s hot enough. Sear the trimmed meat on all sides in the Dutch oven. Now sauté the diced onion with the meat trimmings. The meat trimmings will be removed later, but now they have time to impart flavor. Add the carrot and pumpkin flesh to the Dutch oven and sauté a little. Deglaze everything with the apricot punch and add the beef brisket back in. Now braise with the lid closed for about 2 – 2.5 hours. Of course, you can check every now and then to see if there is still enough liquid. At the end, just remove the meat and use the spices to make a nice sauce from the rest. We made it with bread dumplings and some lamb’s lettuce. It was once again absolutely delicious.