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Beef cheeks stewed in red wine and Provence herbs
How to cook Beef cheeks stewed in red wine and Provence herbs
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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