Cheeks Braised in Red Wine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg veal cheeks, beef or ox cheeks) weighed prepared
- 2 carrot (s)
- 2 stalks celery
- 2 medium onion (s)
- 3 tablespoon olive oil
- 2 tablespoon tomato paste
- 500 ml red wine, dry (e.g. Barolo)
- 400 ml beef stock
- 3 bay leaves, dried or fresh
- 3 sprigs thyme, alternatively 2 tablespoon dried
- 1 pinch (s) sugar
- 350 g shallot (s)
- 0.5 ½ bunch parsley, smooth
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dice the carrots, celery and onions.
- Preheat the oven to 170 degrees top and bottom heat.
- Heat the oil in a roasting pan and fry the cheeks in it, remove, season with salt and pepper and set aside. Put onions in the pot and fry for about 5 minutes, then add the carrot and celery cubes and fry for 5 minutes.
- Add the tomato paste and roast briefly. Deglaze with the red wine and let it boil down for 5 minutes.
- Pour in the stock, put the thyme, the bay leaves and the meat in the roasting pan, stir and simmer covered in the oven for 1.5 hours (see note).
- Turn the temperature down to 150 degrees and stew the dish for another 30 minutes.
- Then add the peeled shallots whole and let simmer for another 45 minutes.
- Then remove the shallots and the meat and keep warm.
- Strain the sauce and reduce if necessary. Season to taste with sugar, salt and pepper.
- You can either assemble the sauce with butter or bind it with cornstarch.
- Serve the cheeks with the chopped parsley and fried polenta.
- Note:
- The cooking times refer to the preparation of beef cheeks.
- The cooking time is shortened for veal and 30 minutes longer for ox cheeks.
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