Long-braised beef cheek in red wine sauce
Cheek is a slightly less-known cut of beef. This meat is best prepared by braising it for a long time at a low temperature.
Preparation time: 5 hours
Level: Easy
Quantity: for four
Ingredients:
900 grams to 1 kg of beef cheek meat, a piece of about 10-15 cm is suitable for preparation.
300 ml of red wine
200 ml of water
1 large onion cut into pieces
6 medium garlic cloves
2-3 sprigs of rosemary
0.5 tsp thyme
3 bay leaves
3 tbsp cooking oil for browning
Ground black pepper and sea salt to taste
Preparation:
- Cut the cheek meat into pieces of the size you like, season with black pepper and sea salt, heat the oil in a pan to high heat, and brown the meat on both sides until golden brown.
- Put the meat in a baking pot with a lid, add water, red wine, add rosemary sprigs, thyme, cut the onion into slices and chop the garlic and add to the meat.
- Close the oven pot with a lid and place it in a roasting oven heated to 150 degrees—stew the meat for about 4.5 hours. Turn the pieces of meat a few times during stewing.
- During this time, the liquid will decrease and the meat will become very soft.
- Put the meat on a plate, and remove the bay leaves and rosemary from the liquid. Puree the liquid with a hand blender or food processor until smooth and use it to make the sauce.
- Pour the sauce back into the pot and bring to a boil. If the sauce is not thick enough, add a small amount of flour dissolved in cold water. Mix and serve with the meat.
Goes perfectly with vegetable puree, to prepare it, place the vegetables you like in a boiling pot with salted water, boil the vegetables until soft and pour off the water, leaving a little water so that the puree is not too thick. It is easier to add water later than to boil it out of the puree. Season with salt and black pepper, and add 25 ml of olive oil, butter is also suitable. Mix and serve with the meat.
Ready!!
