Summary

Ingredients

• g 1,500 ox cheeks
• 2 tablespoon rapeseed oil
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 150 g carrot (s), diced
• 150 g celeriac, diced
• 1 leek, cut into rings
• 1 onion (s), diced
• 2 tablespoon tomato paste
• 125 ml port wine
• 250 ml red wine
• 300 ml veal stock
• 6 peppercorns
• 1 chilli pepper (s)
• 1 bay leaf
• 2 juniper berries, lightly pressed
• 1 grain allspice
• 2 teaspoons cornstarch

Print Recipe Pin Recipe

Instructions

1. Remove fat, tendons and silver skin from the ox cheeks. Possibly cut to a nice size. Season with salt and pepper and lightly fry in the rapeseed oil on all sides in a casserole. Remove and set aside.
2. Lightly fry the vegetables and onions in the remaining oil. Stir in the tomato paste and also brown lightly. Deglaze with port wine and 125 ml red wine and simmer until the liquid has almost evaporated.
3. Then pour in the rest of the red wine and also reduce it until an almost syrup-like mass is formed, which is then poured over with the veal stock. Put the cheeks back in and simmer for 3 hours on a low flame with the lid half open. One hour before the end of cooking, put the spices in a paper tea net, tie them together and add them to the meat sauce.
4. At the end of the cooking time, carefully remove the cheeks from the pot and let them cool down. Remove the tea net, strain the sauce through a sieve and then strain it through a cloth. Reduce the sauce by half again over a low heat so that it becomes thick. If necessary bind with cornstarch.
5. Serve with mashed potatoes.