4 units Beef cheeks
250 g Carrots
200 g Leek
250 ml Madeira wine
250 g Pearl onions
1 pinch White pepper
20 g butter
100 g celeriac
3 tbsp olive oil
1 bundle parsley
500 ml red wine
1 pinch salt
1 sprig thyme
1 tbsp tomato purée
2 tbsp wheat flour
Peel the onions and cut into large pieces.
Peel the celery and carrots and also cut into large pieces.
Wash the leek and cut into 4 pieces. Wash the parsley and thyme and tie together with the leek to make a vegetable bouquet.
Ingredients
250 g Pearl onions, 100 g celeriac, 250 g Carrots, 200 g Leek, 1 bundle parsley, 1 sprig thyme
Pat the beef cheeks dry, season all over with salt and pepper and dust with flour.
Heat the olive oil in a roasting tin. Brown the meat on all sides over a medium heat, add the butter and melt.
Ingredients
4 units Beef cheeks, 1 pinch salt, 1 pinch White pepper, 3 tbsp olive oil, 2 tbsp wheat flour, 20 g butter
Add the onions, celery and carrots to the meat and braise over a low heat.
Add the tomato puree and sauté briefly.
Pour in the Madeira and red wine, then add the vegetable bouquet.
Ingredients
1 tbsp tomato purée, 250 ml Madeira wine, 500 ml red wine
Start the "Beef cheek" programme and follow the procedure.
As soon as the BORA X BO has heated up, place the food thermometer, insert the baking and grilling rack in the centre and place the roasting pan on top. Steam until a core temperature of 88° C is reached.
Remove the finished beef cheeks and lift out of the sauce.
Pass the sauce through a fine sieve. Keep the reserved vegetables and serve as a side dish.
562.75
24.31 g
23.90 g
24.84 g
