Beef cheeks braised in Pinot Noir

Ingredients for 4 servings:

• 4 beef cheeks, ready to cook
• 100 g onion(s), cut into wedges
• 100 g carrot(s), diced
• 200 g leek, cut into strips
• 200 g celeriac, diced
• Sea salt from the mill
• 4 black peppercorns, crushed
• 2 juniper berries, crushed
• 1 bay leaf
• 2 garlic cloves
• 1 sprig(s) rosemary
• 100 ml port wine, red
• 700 ml red wine (Pinot Noir)
• 3 tbsp oil
• 100 g flour
• 80 g tomato paste
• 500 g potatoes, cooked
• 100 g flour
• 2 egg yolks
• some salt and pepper
• some nutmeg
• 160 g liver sausage, coarse
• Flour for working
• 500 ml water
• 200 g celeriac, diced
• 200 g celery, cut into diamonds
• 3 small tomatoes
• 100 g butter, cold
• 100 g shallot(s), diced
• 30 ml cream
• some salt and pepper
• some nutmeg
• some stalks of flat-leaf parsley, cut into strips

Instructions

Working time approx. 3 hours; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 5 hours

with celery ragout and stuffed potato dumplings

Wash the beef cheeks, pat dry, and place them in a bowl with the vegetables, spices, and wine. Cover and marinate for about 24 hours. The next day, preheat the oven to 180°C (fan oven). Remove the meat from the marinade and pat dry. Strain the marinade through a sieve into a saucepan. Reserve the vegetables. Bring the marinade to a boil, skimming off any excess skim. Heat the oil in a roasting pan and sear the beef cheeks. Remove the meat and sauté the vegetables. Dust with flour and stir in the tomato paste. Pour on some of the marinade. Place the beef cheeks on top and pour on the remaining marinade. Cover and cook in the preheated oven for about 1 1/2 hours. Then remove the meat and strain the sauce through a sieve. For the potato dumplings, bring lightly salted water to a boil in a large pot. Pass the potatoes through a sieve into a bowl. Make potato dough with the flour, egg yolks, and spices. Divide into 8 portions and press some liverwurst into the center. Form dumplings with floured hands. Add the dumplings to the boiling salted water and let them simmer over medium heat for about 15 minutes. For the celeriac ragout, bring 500 ml of water to the boil in a saucepan, add a little salt, and blanch the celery. Remove the vegetables from the water with a slotted spoon and refresh in cold water. Then reduce the blanching water by half. Cut the tomatoes crosswise and blanch them with boiling water. Then refresh in cold water, skin, and deseed them. Cut into cubes. Take 2 tablespoons of the butter and heat it in a saucepan. Sauté the diced shallots in it, then deglaze with the blanching water and cream. Whisk in the cold butter in portions. Season with salt, pepper, and nutmeg. Stir in the diced tomatoes and parsley. Arrange decoratively on plates and serve.