Buy all ingredients right below the recipe
Ingredients
- 260 g beef cheeks
- 100 ml red wine
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 handful flat-leaf parsley
- 15 g tomato paste
- 1 pinch salt
- 1 pinch ground pepper
- 30 g streaky bacon
- 20 ml oil
- 20 g carrot
- 20 g celery root
- 20 g parsley root 100 g parsley root
- 10 g celery stalks
- 50 g yellow carrot
- 50 g purple carrot
- 50 g broccoli
- 20 g butter
- 20 ml beef broth 20 ml beef broth
- 50 g onion
- 5 g wild spices 5 g wild spices
- 1 pc lemon
- 20 g granulated sugar
Instructions
- 1Season the beef cheeks with salt and pepper and sear them quickly in a pan. In the same pan, sauté the root vegetables, a pinch of sugar, bacon, onion, rosemary, and thyme until golden. Add the tomato paste, sauté briefly, and pour in the red wine.
- 2Add the seared cheeks and wild spices, then braise covered in the oven for 3 hours at approximately 140°C.
- 3Occasionally check and baste with red wine or broth. Carefully remove the meat, then blend and strain the entire pan drippings.
- 4Add butter to the strained sauce, season with salt and pepper, return the braised meat, and simmer together for a short while.
- 5Blanch the colorful vegetables very briefly in hot water, drain, and transfer to a pan with melted butter. Season with salt, pepper, and a splash of lemon juice. Sauté the vegetables briefly in the pan and transfer to a plate, serving the meat with the sauce alongside.
