Summary

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

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Instructions

1. Dice the carrots, celery and onions.
2. Preheat the oven to 170 degrees top and bottom heat.
3. 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.
4. Add the tomato paste and roast briefly. Deglaze with the red wine and let it boil down for 5 minutes.
5. 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).
6. Turn the temperature down to 150 degrees and stew the dish for another 30 minutes.
7. Then add the peeled shallots whole and let simmer for another 45 minutes.
8. Then remove the shallots and the meat and keep warm.
9. Strain the sauce and reduce if necessary. Season to taste with sugar, salt and pepper.
10. You can either assemble the sauce with butter or bind it with cornstarch.
11. Serve the cheeks with the chopped parsley and fried polenta.
12. Note:
13. The cooking times refer to the preparation of beef cheeks.
14. The cooking time is shortened for veal and 30 minutes longer for ox cheeks.