Spätburgunder Asselheim Im Tiefen Tal Reserve

Ingredients

• 800 gBeef cheeks
• 600 gCeleriac
• 200 gCarrots
• 2 piecesOnions
• 2 tbspTomato paste
• 400 mlDry red wine
• 500 mlBeef stock
• 80 gButter
• 100 mlWhole milk
• 2 tbspVegetable oil
• 2 piecesBay leaves
• 1 pinchSalt and pepper

Preparation

1. 1Trim the beef cheeks thoroughly, pat dry, and season generously on all sides with salt and pepper.
2. 2Peel the carrots, onions, and one-third of the celeriac, and dice them finely.
3. 3Heat the oil in a heavy Dutch oven and sear the meat on all sides until golden brown, then remove.
4. 4Sauté the diced vegetables in the Dutch oven until deeply browned, add the tomato paste, and sauté briefly.
5. 5Deglaze with red wine and beef stock, return the meat and bay leaves to the pot, and braise covered.
6. 6Dice the remaining celeriac, boil until tender in salted water, drain, and puree finely with the milk and 40g of butter.
7. 7Remove the meat, pass the sauce through a fine sieve, let it reduce, and mount with 40g of cold butter.
8. 8Arrange the beef cheeks on the creamy celeriac puree and serve with the glossy sauce.