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
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Ingredients
- beef cheek - 800 g (cut into pieces)
- white onion - 1 (finely chopped)
- carrot - 1 (finely chopped)
- celery - 1 stalk (finely chopped)
- garlic - 2 cloves (minced)
- red wine - 1.2 l (for deglazing and cooking)
- beef broth - 500 g (for cooking)
- rosemary - 3 (fresh sprigs)
- bay leaf - 1 (for flavor)
- cinnamon stick - 1 (optional)
- juniper berries - 2 (for flavor)
- cloves - 2 (for flavor)
- extra virgin olive oil - to taste (for cooking)
- salt - to taste (to taste)
- black pepper - to taste (to taste)
- celeriac - 500 g (peeled and cubed)
- extra virgin olive oil - 20 g (for celeriac cream)
- artichokes - 4 (cleaned and cut)
- extra virgin olive oil - to taste (for sautéing artichokes)
- salt - to taste (to taste)
- black pepper - to taste (to taste)
- mint - to taste (for garnish)
Instructions
- Prepare the Beef Cheek: Remove the membrane from the beef cheek and brown it in a saucepan with oil on all sides.
- Deglaze the Pan: Degrease the saucepan and wipe the bottom, then deglaze with a little red wine.
- Cook the Soffritto: In the same pan, add oil and sauté the celery, carrots, onion, and garlic until soft.
- Combine Ingredients: Return the beef cheek to the pan, add red wine, and let it boil to evaporate the alcohol.
- Add Herbs and Broth: Add rosemary, cloves, juniper berries, cinnamon stick, deglazed wine, broth, salt, and pepper. Bring to a boil.
- Simmer the Beef: Lower the heat, cover, and cook for 3 hours.
- Prepare Celeriac Cream: Peel and cube celeriac, cook in boiling salted water for 15 minutes until tender, then blend with oil, salt, and pepper.
- Prepare Artichokes: Clean the artichokes, cut into wedges, and soak in water with lemon juice to prevent oxidation.
- Sauté Artichokes: Cook artichokes in a pan with oil, salt, and pepper until golden.
- 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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