John Myers
Beef Cheeks – How We Love Them
The perfect beef cheeks – how we love them recipe with a picture and simple step-by-step instructions.
- 2000 g Beef cheeks
- Salt and pepper
- 1 packet Soup vegetables
- 1 Onion
- 2 Garlic cloves
- 50 g Bacon
- 1 fresher Lovage branch
- 2 fresh Rosemary sprigs
- 2 tablespoon Tomato paste concentrated three times
- 200 ml Red wine
- 300 ml Beef stock or broth
- Preparation: Take the beef cheeks out of the refrigerator in good time so that they are at room temperature for roasting. Brush all over with a teaspoon of oil, then sprinkle with salt and pepper. Clean the soup vegetables and cut into small cubes, as well as onion, bacon and garlic. and finely chop the lovage branch. Preheat the oven to 200 degrees.
- Preparation 2: Preheat a large Dutch oven (mine is made of cast iron) over a mild heat. Heat the clarified butter in a large frying pan and fry the beef cheeks in it until golden brown; and when the desired color is achieved, transfer it to the casserole.
- Roast the vegetables with the onion cubes in the now empty pan … nice and dark, because that makes a good sauce! Finally, let the tomato paste sizzle with the garlic for a minute, add the lovage and immediately deglaze with the red wine. Bring to the boil briefly and pour the entire contents of the pan onto the cheeks.
- Pour the stock (or stock) into the pan and use it to simmer all the roasted substances; Also pour onto the cheeks, now push the rosemary sprigs between the cheeks, put a lid on and place the casserole on the preheated stove. Let simmer for 2 1/2 to 3 hours, then lift the cheeks out of the stock and keep them warm in the stove until the sauce is ready. To do this, puree the stock with the vegetables with a hand blender and season again to taste.
- My sauce was wonderfully creamy that it didn’t need any binding agent. Slice the beef cheeks and serve with the sauce. I also served mashed potatoes with a Leipziger Allerlei.
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