Summary

Ingredients

• 3 beef cheeks
• 2 onions)
• 2 cloves garlic
• 1 large carrot (s)
• 1 parsley root (s)
• 0.25 ¼ celeriac
• 3 sprigs rosemary
• 3 sprigs thyme
• salt and pepper
• Five-spice powder
• 6 cardamom pods
• 8 allspice grains
• 4 juniper berries
• 0.5 ½ cinnamon stick (s)
• 0.5 ½ star anise
• Rapeseed oil
• 4 slices ginger root
• 2 tablespoon tomato paste
• 1 teaspoon sugar
• 300 ml mulled wine
• 300 ml currant juice
• 300 ml vegetable stock
• possibly flour butter

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Instructions

1. Dice the onion and slice the garlic cloves. Peel the parsley root, carrot and celery and cut into small cubes or slices.
2. Season the beef cheeks with salt, pepper and five-spice powder. Then heat some rapeseed oil in a roasting pan and fry the cheeks in it. Then take it out of the roaster.
3. Heat some more oil and sauté the onion, garlic, ginger root, celery, parsley root and carrot in it. Add the tomato paste and toast briefly, sprinkle the sugar over it and let it caramelize a little.
4. Deglaze with the mulled wine, simmer a little. Add the currant juice, also simmer a little and then pour in the vegetable stock.
5. Lightly crush the cardamom pods, juniper, allspice and star anise in a mortar and use the cinnamon stick to fill a spice bag. Put this with the cheeks back in the roasting pan. Scatter the thyme leaves and rosemary needles over the meat and add the stalks to the sauce.
6. Put the lid on, put the roasting pan in the oven preheated to 120 ° C and cook the cheeks for about 3 hours. The meat is then tender as butter.
7. Take the beef cheeks out of the roaster, pour off the sauce through a sieve, squeeze out the vegetables and reduce the sauce a little. If you want, you can also bind the sauce with a little flour butter. Personally, I prefer to leave it as it is, so the taste is more intense. If necessary, add salt and pepper to taste.