Beef cheeks

Ingredients for 3 servings:

• 2 beef cheeks
• 1 piece(s) celeriac, fresh
• 2 carrots
• 2 onions, red
• 1 leek(s)
• 6 juniper berries
• 1 tbsp tomato paste
• 200 ml red wine
• 200 ml port wine
• 400 ml beef stock
• Clarified butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

Trim the beef cheeks, season with salt and pepper, and sear them on both sides in a little clarified butter. Remove and keep warm. Peel the celery, carrots, and onions, trim the leeks, and chop everything finely. Add the vegetables to the pan juices and roast them lightly. Add the tomato paste and let it roast to develop roasted flavors. Add the juniper berries. Deglaze with the red wine and simmer. Then pour in the port wine and simmer, and finally add the beef stock. Add the beef cheeks; they must be fully covered. Place in the oven at 140°C and braise for about 3 hours. Strain the sauce, add more seasoning if necessary, and thicken if necessary.