Pairs well with Braised Beef Cheek with Celeriac Cream and Sautéed Artichokes

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Braised Beef Cheek with Celeriac Cream and Sautéed Artichokes

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A succulent and flavorful dish featuring tender beef cheek served with a smooth celeriac cream and sautéed artichokes.

03:15:00 total

Serves 4

medium

Meat Main Course

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Ingredients

  1. beef cheek - 800 g (cut into pieces)
  2. white onion - 1 (finely chopped)
  3. carrot - 1 (finely chopped)
  4. celery - 1 stalk (finely chopped)
  5. garlic - 2 cloves (minced)
  6. red wine - 1.2 l (for deglazing and cooking)
  7. beef broth - 500 g (for cooking)
  8. rosemary - 3 (fresh sprigs)
  9. bay leaf - 1 (for flavor)
  10. cinnamon stick - 1 (optional)
  11. juniper berries - 2 (for flavor)
  12. cloves - 2 (for flavor)
  13. extra virgin olive oil - to taste (for cooking)
  14. salt - to taste (to taste)
  15. black pepper - to taste (to taste)
  16. celeriac - 500 g (peeled and cubed)
  17. extra virgin olive oil - 20 g (for celeriac cream)
  18. artichokes - 4 (cleaned and cut)
  19. extra virgin olive oil - to taste (for sautéing artichokes)
  20. salt - to taste (to taste)
  21. black pepper - to taste (to taste)
  22. mint - to taste (for garnish)

Instructions

  1. Prepare the Beef Cheek: Remove the membrane from the beef cheek and brown it in a saucepan with oil on all sides.
  2. Deglaze the Pan: Degrease the saucepan and wipe the bottom, then deglaze with a little red wine.
  3. Cook the Soffritto: In the same pan, add oil and sauté the celery, carrots, onion, and garlic until soft.
  4. Combine Ingredients: Return the beef cheek to the pan, add red wine, and let it boil to evaporate the alcohol.
  5. Add Herbs and Broth: Add rosemary, cloves, juniper berries, cinnamon stick, deglazed wine, broth, salt, and pepper. Bring to a boil.
  6. Simmer the Beef: Lower the heat, cover, and cook for 3 hours.
  7. Prepare Celeriac Cream: Peel and cube celeriac, cook in boiling salted water for 15 minutes until tender, then blend with oil, salt, and pepper.
  8. Prepare Artichokes: Clean the artichokes, cut into wedges, and soak in water with lemon juice to prevent oxidation.
  9. Sauté Artichokes: Cook artichokes in a pan with oil, salt, and pepper until golden.
  10. Finish the Dish: Check the beef cheek for tenderness, return it to the sauce, and plate with celeriac cream and artichokes. Garnish with mint.

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