Summary

Ingredients

• 1 kg beef, (beef cheeks parried by the butcher)
• 50 g carrot (s), cut into small cubes
• 50 g celeriac, cut into small cubes
• 50 g parsley root (s), cut into small cubes
• 100 g onion (s), cut into small cubes
• Oil, for frying
• salt and pepper
• 1 teaspoon tomato paste
• 200 ml port wine, red
• 200 ml Madeira
• 1 liter red wine
• 0.5 liter ½ meat broth
• 1 bay leaf
• 3 juniper berries
• 10 g peppercorns, black
• possibly butter
• possibly sauce thickener

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Instructions

1. If the butcher does not offer the beef cheeks parried, the weight must be increased by at least 500 g, as the removal of fat and tendons results in a large section.
2. Season the cheeks with salt and pepper and fry them in hot oil on all sides. Remove the meat and slowly roast the roasted vegetables in the frying fat. Add the tomato paste, toast briefly and then deglaze with port wine and Madeira. Let the liquid reduce slightly. Gradually fill up with red wine and broth. Add the bay leaf, juniper berries and peppercorns as well as the seared meat and let simmer on a low flame for about 2 hours.
3. Then remove the softly braised cheeks and keep them warm.
4. Pass the sauce through a sieve and let it reduce a little to taste, possibly thicken with a little cornstarch. It gets finer if, after reducing, whip the sauce with 100 g of cold butter. Then put the meat back in the sauce and serve.
5. A good mashed potato or celery puree goes well with it.