Summary

Ingredients

• 1 kg beef (ox cheeks, alternatively veal cheeks), parried
• 2 onions)
• 1 carrot (s)
• 50 g celery
• 1 clove garlic
• 750 ml red wine
• 150 ml port wine
• 50 ml balsamic vinegar
• 500 ml veal stock
• 1 tablespoon tomato paste
• 1 sprig rosemary
• 2 sprigs thyme
• 10 grains pepper
• 1 bay leaf
• 3 juniper berries
• 1 tablespoon honey
• salt and pepper
• Oil and butter

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Instructions

1. Preheat the oven to 160 ° C (top / bottom heat). Salt and pepper the pared cheeks. Cut the roasted vegetables into large cubes.
2. Heat the oil in a roasting pan and fry the pieces of meat. Take out, then roast and tomato the vegetables. Deglaze one after the other with balsamic vinegar, port wine and red wine. Let it boil down again and again in between without it sticking. Repeat with port and red wine.
3. Add the pieces of meat again and top up with the rest of the wine and veal stock. Bring to the boil briefly. Add the honey and the spices and cook covered in the oven for approx. 2.5-3 hours until soft. Then remove the meat and keep it warm.
4. Pass the sauce through a hair sieve and squeeze out. Let it reduce to the desired consistency and season to taste. Remove from heat and assemble with cold butter. Serve the meat with the sauce.
5. All classic side dishes are recommended as side dishes, such as pasta, potato gratin, vegetables, potato noodles, puree, polenta.