300 g root vegetables (carrots, parsley, celery) diced
100 g chopped onions
200 ml red wine
500 ml demi glace (can be replaced by gel beef broth)
3 tablespoons tomato puree
6 balls of new spices
4 bay leaves
sprigs of fresh rosemary and thyme
salt and pepper
butter for possible thickening of the sauce
250 ml of milk
25 g butter
6 medium potatoes
Salt and pepper the meat on both sides and fry it in hot oil. Remove the roasted meat from the pot and fry the root vegetables and onion in the roast. Add three tablespoons of tomato puree, bay leaf and fresh spices.
Pour red wine over the roasted vegetables, from which let the alcohol boil. Add demi glace or broth, add the remaining herbs and bring to a boil.
Add the meat to the boiling sauce, cover with a lid and let it simmer slowly. As the beef cheeks are very stiff, they need a long stewing for about three hours. The cheeks can also be slowly simmered in an oven at 120 ° C. Meanwhile, you can prepare mashed potatoes.
Once the cheeks are ready, remove them from the sauce and sift the vegetables. If the sauce is too thick, it can be diluted by adding broth. Conversely, the thin can be concentrated by adding butter.