John Myers
Beef Cheeks …
The perfect beef cheeks … recipe with a picture and simple step-by-step instructions.
- 2 size Beef cheeks, total 1200 g
- 2 tablespoon Mustard hot
- Black pepper from the mill
- 30 g Clarified butter
- 2 Roughly chopped onions
- 1 tablespoon Tomato paste
- 1 Garlic clove chopped
- 2 Lovage twigs chopped
- 100 ml Dry red wine
- Meat broth to fill up
- Mixed cornstarch
- Rinse the meat under cold water, pat dry again and rub one side with black pepper – brush the other side with the mustard. Preheat a casserole on a low temperature.
- Heat the clarified butter in a large pan and fry the cheeks vigorously all around – fry some of the onion cubes next to the meat, then transfer everything to the casserole.
- Roast the rest of the onions in the now emptied pan until golden brown, finally fry the tomato paste with the chopped garlic for a short time and deglaze with red wine.
- Pour the liquid onto the cheeks, season with a little salt and the lovage and fill up with hot broth. The meat should be at least halfway in the stock. Put a lid on and let the dish simmer over a mild heat for 150 to 180 minutes.
- Then cut the meat into slices, puree the stew with the hand blender and lightly bind to a sauce with the mixed cornstarch.
- I served the cheeks with dumplings today and served with a creamy cucumber salad.
- 7th note on the cooking time: Beef cheeks really need 2 1/2 to 3 hours to cook – but then we have a very tasty and juicy, tender piece of meat on the plate!
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