2018 Spätburgunder Red Wine dry

Ingredients

• 1200 gBeef cheeks
• 2 piecesOnions
• 2 piecesCarrots
• 150 gCeleriac
• 1 stalkLeek
• 2 piecesGarlic cloves
• 2 tbspTomato paste
• 750 mlDry red wine
• 500 mlBeef stock
• 2 tbspClarified butter
• 2 piecesBay leaves
• 3 piecesAllspice berries
• 5 piecesBlack peppercorns
• 3 piecesThyme sprigs
• 30 gCold butter
• 10 gSea salt
• 5 gBlack pepper

Preparation

1. 1Carefully trim the beef cheeks, pat them dry, and season generously with salt and pepper on all sides.
2. 2Heat the clarified butter in a heavy-bottomed Dutch oven or roasting pan and sear the meat over high heat until deeply browned and caramelized.
3. 3Remove the meat and add the diced root vegetables—onions, carrots, celeriac, and leeks—to the pan, sautéing until golden brown.
4. 4Add the tomato paste, toast briefly, then deglaze in stages with the red wine, allowing the liquid to reduce almost completely each time.
5. 5Pour in the beef stock, add the spices and herbs, and return the cheeks to the pan.
6. 6Cover with a lid and braise in the oven at 150°C (300°F) for about 3 hours, until the meat is fork-tender.
7. 7Remove the cheeks from the sauce, strain the sauce through a fine-mesh sieve, and reduce over high heat until it reaches a desired, velvety consistency.
8. 8Whisk the cold butter into the sauce for a glossy finish, return the meat to the pan to coat, and serve immediately.