Beef cheeks

Peel the onions. Trim and wash the celery, peel the carrots and cut both vegetables into large pieces. Trim and wash the leek, then wash the parsley and thyme. Tie the herbs to the leek to form a vegetable bouquet.

Ingredients

250 g Pearl onions, 100 g Celery, 3 units Carrots, 1.5 floor Leek, 1 bundle Parsley, 1 sprig Thyme

Dab the beef cheeks dry with kitchen roll, then season all over with salt and pepper and dust with flour. Heat the olive oil in a roaster. Sear the meat all over in the oil over a medium heat, then add the butter and leave it to melt.

Ingredients

4 units Beef cheeks, 10 g Spelt flour (type 630), 3 tbsp Olive oil, 20 g Butter

Add the onions, celery and carrots to the meat, and simmer over a low heat. Briefly sauté the tomato purée. Pour in the Madeira and red wine, then add the vegetable bouquet.

Ingredients

1 tbsp Tomato purée, 250 g Madeira, 500 g Red wine (e.g. Syrah)

Start the “Beef cheek” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.

Once the BORA X BO has heated up, insert the food thermometer and put the food in the middle of the oven. Steam the meat until its core temperature reaches 88 °C.

Then remove the beef cheeks from the sauce. Strain the sauce through a sieve. If desired, set the vegetables aside and serve them later.