Merlot St. Stephan dry

Ingredients

• 1200 gBeef cheeks (trimmed and kitchen-ready)
• 250 gCarrots
• 200 gCeleriac
• 1 stalkLeek (white part only)
• 2 piecesOnions
• 2 piecesGarlic cloves
• 2 tbspTomato paste
• 750 mlDry red wine
• 600 mlBeef stock
• 15 gDark chocolate (at least 70% cocoa)
• 3 piecesThyme sprigs
• 1 pieceRosemary sprig
• 2 piecesBay leaves
• 3 tbspClarified butter
• 25 gCold butter
• 1 pinchSalt and freshly ground pepper

Preparation

1. 1Pat the beef cheeks thoroughly dry, remove any thick sinew, and season generously with salt and pepper.
2. 2Heat the clarified butter in a heavy Dutch oven until very hot. Sear the cheeks on all sides until they develop a dark crust, then remove and set aside.
3. 3Dice the root vegetables (carrots, celeriac, leek, onions) into 1 cm cubes and sauté in the drippings until lightly browned.
4. 4Add the tomato paste and toast briefly until it starts to caramelize on the bottom of the pot. Deglaze with one-third of the red wine and reduce until almost evaporated. Repeat this process twice more to achieve a deep color and flavor.
5. 5Place the beef cheeks back into the pot and cover with the remaining wine and beef stock until the meat is almost submerged.
6. 6Add the garlic, thyme, rosemary, and bay leaves. Cover the pot and braise in a preheated oven at 150°C (300°F) for about 2.5 to 3 hours, until the meat is fork-tender.
7. 7Carefully remove the meat from the sauce and keep warm. Strain the sauce through a fine-mesh sieve, pressing gently on the vegetables to extract their essence.
8. 8Reduce the sauce in a saucepan by about half. Whisk in the dark chocolate and cold butter flakes to thicken and add a glossy finish. Season with salt and pepper to taste.
9. 9Briefly warm the cheeks in the sauce and serve along with the glazed root vegetables.