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Braised Beef Cheeks

Recipe for 4 people, preparation time: 30min, braising time: 3.5 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine French

Ingredients
  

  • 2 onions
  • 2 carrots
  • 100 g celeriac celery root
  • 8 tbsp butter
  • 800 g beef cheeks
  • 1 bottle of strong red wine we opted for the "Ticino DOC Merlot Amaranto VITI"
  • 1 bay leaf
  • 5-6 cloves
  • Rosemary and thyme
  • Corn starch Maizena
  • Salt and pepper
  • Italian parsley for the garnish

Instructions
 

  • Wash the meat, pat dry, season with salt and pepper.
  • Heat 4 tablespoons of butter in a casserole and sear the meat. As soon as browned on all sides, take it out of the pot and put it aside, covered.
  • Dice onions, carrots and celeriac and fry in the same casserole with another 4 tablespoons of butter.
  • Add half a bottle of the wine and reduce.
  • Add the second half of the wine and bring to the boil briefly, then reduce the heat significantly.
  • Put the meat - including the leaked juice - as well as the bay leaf, cloves, rosemary and thyme in the casserole with the red wine. Tip: use a spice ball or a large tea strainer, or cheesecloth, for the spices. Fishing out the rosemary needles is no fun. Been there, done that.
  • Cover everything and let it simmer for 3-4 hours, turning the meat occasionally.
  • As soon as the meat is tender enough, move on to the sauce. To do this, remove the meat from the casserole and leave it covered.
  • Remove the lid from the casserole, increase the heat to maximum and reduce the sauce by a third.
  • In the meantime, mix 1 tablespoon of corn starch with cold water in a cup to form a homogeneous mixture.
  • As soon as the sauce has boiled down, remove the herbs and, if necessary, add small amounts of the corn starch-water mixture until the desired sauce thickness is achieved.
  • Season the sauce with salt and pepper, add the meat and juice again. Garnish with Italian parsley.
  • We recommend mashed potatoes as a side dish. Enjoy!