Beef Cheeks

Season 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.

Add the seared cheeks and wild spices, then braise covered in the oven for 3 hours at approximately 140°C.

Occasionally check and baste with red wine or broth. Carefully remove the meat, then blend and strain the entire pan drippings.