Braised Beef Cheeks

Ingredients14

• beef cheeks4 Stück
• onion150g
• garlic clove2 Zehen
• carrot200g
• celery stalk2 stalks
• all-purpose flour2 EL
• tomato paste1 EL
• red wine400 ml
• vegetable broth1000 ml
• ground cumin1 TL
• dried thyme1 TL
• salt1 TL
• black pepper1 TL
• neutral oil2 EL

Instructions

1. 1

   Remove the sinews and fat from the beef cheeks.

2. 2

   Peel the onions, garlic and carrots and cut them roughly. Wash the 2 stalks of celery and also cut them roughly.

3. 3

   Heat the oil in the Dutch oven over medium heat. Season the cheeks all over with salt and pepper, dust lightly with the flour and sear on all sides for about 2 minutes until browned.

4. 4

   Remove the cheeks and sauté the vegetables in the Dutch oven for 8 minutes. Add the tomato paste and sweat briefly until fragrant. Deglaze with the red wine and bring to a boil. Return the cheeks, add the vegetable stock and bring to a boil again.

5. 5

   Stir in the cumin and thyme, cover the Dutch oven with the lid and simmer over medium heat for 2 to 2½ hours until the meat is tender. Slice the cheeks against the grain and serve with the sauce.