Beef Bake with Vanilla Carrots and Mashed Potatoes

Pour red wine over the beef cheeks. Clean, rinse and chop the carrots, onions and celery. Add to the meat, add the spices, mix well and leave for 48 hours with the lid closed.

Remove the meat from the marinade, pat dry, season with salt and season with pepper. Fry in hot clarified butter on all sides. Remove and set aside. Run the marinade through a sieve and collect.

Now fry the vegetables from the marinade in the frying fat, fold in the paradeis pulp. Add a little marinade at a time and reduce. Then add the beef buns, fill with the remaining marinade, place in the oven with the lid closed and steam at 180 degrees for 90 minutes.

Next, strain the sauce through a pointed sieve and cook until half done. Mix the cornstarch with a little bit of water and add it. Season with salt, pepper and balsamic vinegar.

Remove the peel from the potatoes and cook them in salted water. Drain and press through a press. Mix the milk with the whipping cream and let it boil, stir in the potato mixture. Round off with butter and salt

Heat the clarified butter and sauté the finely diced shallots until translucent. Add the carrot slices, season with salt and a good pinch of sugar. Add the pulp of a vanilla pod and the quartered pod itself. Then pour in the whipped cream and simmer the whole thing at ge

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