RecipesBeef cheeks in red wine with herbs
We thoroughly clean the beef cheeks and cut them into smaller pieces. We peel the onion and dice it, slice the garlic thinly, cut the carrot and parsley into half-moons, and the celery into...
Ingredients (what you need)
about 1 kg of beef cheeks
salt
ground pepper
plain flour for coating the cheeks
3 tablespoons of oil
50 g of lard
1 large onion
2 medium carrots
1 parsley root
a piece of celery
5 cloves of garlic
a sprig of thyme
a sprig of rosemary
2 bay leaves
5 allspice berries
5 whole peppercorns
a slice of lemon with peel about ½ cm thick
0.5-0.75 liters of good red wine
about ½ l of beef broth (can be made with bouillon cube and water if broth is not available)
a slice of chilled butter about 2 cm thick
some use a little sugar for seasoning - to taste
Recipe steps
Wash the beef cheeks and cut them into pieces. Peel the onion and chop it into cubes, slice the garlic, cut the carrot and parsley into half-moons, and dice the celery and bacon. Preheat the oven to 180 degrees.
Season the cheeks with salt and pepper on both sides and coat them in plain flour. Sear them in oil in a pot until browned, then remove them. Add the diced bacon to the fat, sauté the onion and root vegetables while stirring until the aroma is released. Then briefly sauté the garlic. Return the browned cheeks to the pot, add herbs, spices, lemon, and pour in the wine. Let it cook for about 15 minutes, then add broth, cover with a lid, and place in the oven to braise at 180 degrees for 45 to 60 minutes. At the end, remove the lid so that the excess liquid evaporates slightly and the cheeks brown slightly.
When the cheeks are tender, remove them and add a cold slice of butter to the sauce, letting it melt. Then remove the peppercorns, allspice, bay leaf, and any leftover lemon peel, and optionally the herbs (I usually leave them in). The sauce usually doesn't need further adjustment, but if desired, one can salt, pepper, or sweeten it to taste. Then return the cheeks to the sauce to warm them up, and serve with mashed potatoes or rice.
Additional information about the recipe Beef cheeks in red wine with herbs
Beef cheek in red wine with herbs is an elegant and tasty dish that will delight any meat lover. Slowly braised cheeks absorb the aromas of red wine, herbs, and spices with vigor, creating a rich and unforgettable flavor. This dish is ideal for special occasions or family celebrations, as it pairs wonderfully with fresh bread or potato dumplings. Combined with a delicious sauce, the beef cheeks become the star of the evening and bring the magic of French cuisine to your table.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
