Beef Cheeks in Red Wine with Vegetables
·Sear the meat
Heat some oil in a large pan and sear the salted and peppered beef cheeks until the meat is well browned on all sides.
Add the vegetables
Peel two carrots, two parsley roots and half a celery root, slice them into rounds, and add them to the beef cheeks.
Pour in the wine
Pour in the wine and stock and braise until tender. Depending on the size of the cheeks, this takes about 3 hours. The cheeks are done when they're falling apart.
Reduce the sauce
Remove the meat from the sauce, then reduce the sauce by boiling it rapidly down to the desired consistency. Finish it with a knob of chilled butter to smooth and thicken it, and season with a little marjoram.
Side dish
Mashed potatoes and sautéed vegetables make a wonderful side dish. Clean and slice the remaining vegetables into rounds, and cut the mushrooms into smaller pieces. Sauté them together in a pan, season lightly with salt, and add pepper if you like.