Braised Beef Cheeks in Pinot Noir

Season beef cheeks with salt and pepper, dust with flour and fry in hot oil. Then add shallots and diced root vegetables and continue frying.

Then drain the drippings, add garlic and paradeis pulp, extinguish with a third of the Pinot Noir and gradually pour beef broth. Boil the liquid four or five times strongly and fill up again and again with clear soup.

Add remaining red wine, thyme and rosemary. The beef cheeks should be 2/3 covered by the burgundy sauce before stewing in the crock pot with a lid for 2 1/2 to 3 hours in a 180 °C stove. About 15 minutes before they are done, add the Madeira and the turtle herbs (from a good delicatessen).

Remove the beef cheeks, add salt to the sauce and pass it through a sieve. Cut the meat into slices and pour the sauce over it.

It goes excellently with small bread dumplings or carrot-potato puree and glazed root vegetables such as carrots, turnips, kohlrabi and shallots cut into slices.

Tip: Benedikt Freiberger recommends a Spätburgunder (Pinot Noir) to go with it.

liter :Keyword : Beef cheeks

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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