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INGREDIENTS
- 260 g beef cheeks
- 100 ml red wine
- Fresh thyme (1 sprig)
- Fresh rosemary (1 sprig)
- A handful of flat-leaf parsley
- 15 g tomato paste
- A pinch of salt
- Ground pepper
- 30 g bacon
- 20 ml oil
- 20 g carrot
- 20 g celery
- 20 g parsley root
- 10 g celery stalk
- 50 g yellow carrot
- 50 g purple carrot
- 50 g broccoli
- 20 g butter
- 20 ml beef broth
- 50 g onion
- 5 g wild spices
- 1 lemon
- 20 g sugar
INSTRUCTIONS
- 1Season the beef cheeks with salt and pepper and sear them quickly in a pan. In the same pan, sauté root vegetables, a pinch of sugar, bacon, onion, rosemary, and thyme until golden brown. Add tomato paste, briefly sauté, and pour in red wine.
- 2Add the seared cheeks, wild spices, and simmer covered in the oven for 3 hours at approximately 140°C.
- 3Occasionally check and add red wine or broth as needed. Carefully remove the meat and blend and strain the entire 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. Briefly sauté the vegetables in the pan and transfer to a plate, serving the meat alongside with the sauce.
