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.