Beef cheeks in red wine

• beef cheeks↗1kg kg

  cut into 3-4 pieces

• olive oil↗4 tbsp tbsp
• celery stalk↗½

  finely chopped

• carrot↗4

  finely chopped

• onion↗2

  finely chopped

• garlic cloves↗2

  finely chopped

• parsley (sprigs)↗2

  finely chopped, plus 1 tbsp

• bay leaf↗1
• peppercorns↗5
• allspice berries↗5
• thyme (sprig)↗1

  plus extra for garnish

• rosemary (sprig)↗1
• tomato paste2 tbsp tbsp
• high-quality red wine↗1l l
• beef stock↗700ml ml
• цукор гранульований↗1 tbsp

  (за бажанням)

• холодне масло↗4 tbsp

  нарізане кубиками

• середні гриби↗12
• картопляне пюре

  для подачі

Step-by-step instructions

1. 1

   Pat dry the beef cheeks and season with salt and pepper. Heat oil in a heavy‑bottomed pot over medium heat and brown the cheeks on all sides until golden. Remove them and set aside. Add celery and carrot to the pot and sauté for 8 minutes until golden, then add onion and garlic and sauté another 5 minutes until golden. Add chopped parsley, bay leaf, peppercorns, allspice, thyme, rosemary and tomato paste, stir for another minute. Pour in the wine, bring to a boil and simmer until the volume reduces to one‑third – about 30 minutes. Preheat the oven to 140 °C/120 °C with convection/gas 1.

2. 2

   Return the browned cheeks to the pot and add the beef stock. Cover and braise in the oven on low heat for about 2 hours. Transfer the cheeks to a plate and strain the sauce through a fine sieve. Season with salt and pepper or, if desired, sweeten slightly with sugar. Just before serving, whisk 2 tbsp butter into the sauce.

3. 3

   Heat the remaining butter in a pan over medium heat and sauté the mushrooms for 8‑10 minutes until golden, season with salt and pepper and sprinkle with the remaining tablespoon of chopped parsley.

4. 4

   To serve, place puree in the centre of each plate, lay the cheek on top and carefully drizzle with sauce. Garnish with the sautéed mushrooms and a sprig of thyme. This recipe is provided by Apetit Online and has not been retested by us.