for 4 people
1 kg beef cheeks, 100 g wheat flour, 250 g red onions, 300 g carrots, 150 g celeriac, 100 g celery, 3 cloves of garlic, finely chopped 1 sprig of rosemary, 2 bay leaves, 2 l red wine, 500 g tinned peeled tomatoes, 2 l beef stock, 1 potato, olive oil, freshly ground salt and pepper
Clean the beef cheeks, season with salt and pepper and sprinkle with the flour. Sear the meat on all sides in the hot olive oil. Add the diced vegetables (carrots, celery, onions) and the herbs (garlic, rosemary, bay leaves) and slowly fry. Quench with the red wine and allow the stock to reduce by half. Add the tinned tomatoes and pour in the beef stock.
Stew the beef cheeks in the stock over a low heat for approximately two hours until soft. To thicken grate the raw potatoes into the stock. Remove the stewed beef cheeks and sieve the sauce. Afterwards leave to reduce further for approx. 5 minutes and season with freshly ground salt and pepper. Keep the beef cheeks warm in the sauce until ready to serve.
Tip:
You could serve bread or speck dumplings, buttered spaetzle or mashed potato as an accompaniment.
