250 ml Madeira wine
4 piece beef cheeks
20 g butter
250 g carrots
100 g celeriac
200 g leek
3 tbsp olive oil
1 bunch parsley
250 g pearl onions
1 pinch pepper (white)
500 ml red wine
1 pinch salt
1 sprig thyme
1 tbsp tomato purée
2 tbsp wheat flour
Peel and coarsely chop the onions.
Peel and coarsely chop the celeriac and carrots.
Wash the leek and cut it into 4 pieces. Wash the parsley and thyme and tie them together with the leek to make a vegetable bouquet.
Ingredients
250 g pearl onions, 100 g celeriac, 250 g carrots, 200 g leek, 1 bunch 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 roaster. Sear the meat on all sides over a medium heat, add the butter and leave to melt.
Ingredients
4 piece beef cheeks, 1 pinch salt, 1 pinch pepper (white), 3 tbsp olive oil, 2 tbsp wheat flour, 20 g butter
Add the onions, celeriac and carrots to the meat and braise over a low heat.
Add the tomato purée 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 cheeks” programme and follow the steps.
Once the BORA X BO has heated up, insert the food thermometer, put the oven rack in the middle of the oven and place the roaster on top. Steam the meat until its core temperature reaches 88°C.
Take the cooked beef cheeks out of the oven and remove them from the sauce.
Strain the sauce through a sieve. Set the strained vegetables aside to serve as a side dish.
562.75
24.31 g
23.90 g
24.84 g
