2023 Dornfelder Red Wine – dry, Qualitätswein

Ingredients

• 1000 gBeef cheeks (trimmed and ready to cook)
• 30 gClarified butter for searing
• 200 gOnions, diced
• 150 gCarrots, roughly diced
• 150 gCelery, roughly diced
• 100 gLeeks, sliced into rings
• 40 gTomato paste
• 500 mlFull-bodied, dry red wine
• 800 mlBeef stock
• 2 piecesBay leaves
• 4 piecesJuniper berries
• 3 piecesAllspice berries
• 3 sprigsFresh thyme
• 1 pinchSalt and black pepper
• 20 gCold butter for finishing

Preparation

1. 1Pat the beef cheeks thoroughly dry and season generously with salt and freshly ground pepper.
2. 2Heat the clarified butter in a heavy roasting pan over high heat and sear the meat on all sides until a dark crust forms. Remove the meat and set aside.
3. 3Add the prepared root vegetables (onions, carrots, celery) to the pan and sauté over medium heat for about 10 minutes. Add the leeks only in the final 2 minutes.
4. 4Stir in the tomato paste and toast briefly until it turns a deep red color, stirring constantly to prevent burning.
5. 5Deglaze with one-third of the red wine and let it reduce almost completely. Repeat this process twice more to create a concentrated flavor base and deep color.
6. 6Add the remaining wine and beef stock. Return the meat to the pan along with the bay leaves, juniper berries, allspice, and thyme.
7. 7Cover with a lid and braise in a preheated oven at 150°C (300°F) for about 2.5 to 3 hours, until the meat is fork-tender.
8. 8Carefully remove the meat from the sauce and keep warm. Strain the cooking liquid through a fine-mesh sieve into a clean pot and simmer until reduced to the desired consistency.
9. 9Whisk in the cold butter to give the sauce a glossy finish and body. Return the beef cheeks to the sauce and let them warm through briefly before serving.