Summary

Ingredients

• 2 ½ kg beef cheeks (ox cheeks)
• 250 g carrot (s), diced
• 250 g celery, diced
• 250 g leek, cut into small pieces
• 5 shallot (s), cut into small pieces
• 2 cloves garlic, finely chopped
• 500 ml beef stock
• 400 ml port wine
• 2 tablespoon tomato paste
• 2 tablespoon mustard, medium hot
• 2 grains allspice
• 4 juniper berries
• 1 large bay leaf
• 2 teaspoons, leveled thyme
• 2 teaspoon, heaped rosemary
• salt and pepper
• Flour for flouring
• Clarified butter for frying

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Instructions

1. Wash the meat and pat dry. Now parry the cheeks, d. H. the flesh must be freed from the silver membranes and the tendons.
2. Salt, pepper and flour the cheeks. Then fry the cheeks vigorously on both sides in the preheated roaster. They have to be nicely colored. Now remove the meat and cover it in the preheated oven and keep it warm.
3. Fry the vegetables vigorously in the hot roasting pan. Stir in allspice, juniper, bay leaf, thyme, rosemary, tomato paste and mustard and continue frying until everything has turned a nice brown color. Gradually pour in the port until it is completely reduced. The vegetables have to stew nicely. Place the cheeks on the bed of vegetables and deglaze with the beef stock. The meat must be almost covered. Season again with salt and pepper. Put the lid on and put in the oven. Stew for 25 minutes at 220 ° C and then for a further 3 hours at 160 ° C. Remove the cheeks and arrange on a platter. Pass the sauce through a sieve and bind a little if necessary.
4. Fresh jacket potatoes or potato dumplings and asparagus, salsify or fine red cabbage taste very good with this.