Beef, Red wine, Meat dishes

Beef cheeks stewed in red wine and Provence herbs

Ingredients

  • beef cheeks 140 g
  • dry red wine 50 ml
  • onion 30 g
  • celery (stalk) 20 g
  • carrots 30 g
  • thyme 3 g
  • vegetable oil 10 g
  • sea salt 1 g
  • rosemary 3 g
  • bay leaf 1 pc.
  • vegetable broth 300 ml
  • cloves 1 g
  • black pepper 1 g
  • sun-dried tomatoes 10 g
  • boiled potatoes 30 g
  • champignons 30 g

Cooking

Step 1

Fry the cheeks cleaned from the film and fat in vegetable oil. Lightly fry onions, celery stalk, carrots in vegetable oil. Then we put it all in a saucepan, add red wine, thyme, rosemary, bay leaf, vegetable broth, cloves, peppercorns and sea salt. Cover with a lid and simmer for an hour at a low boil.

Step 2

We take out the finished cheeks, filter the remaining liquid and evaporate to a more concentrated taste and color. Without removing from the heat, add ready-made cheeks, leeks, carrots, champignons, mini potatoes, pre-cooked, dried tomatoes and bring everything to readiness - about 10 minutes.

Step 3

Put ready-made cheeks, vegetables in a deep plate, pour over the remaining sauce from the saucepan and decorate with a mix of greens.

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