INGREDIENTS

• 4 beef cheeks (about 200 g each)
• Salt, pepper
• 2 onions
• 2 carrots
• 1 parsley root
• 1 piece celeriac (about 150 g)
• 2 garlic cloves
• 2 tbsp neutral vegetable oil
• 2 tbsp tomato paste
• 500–750 ml red wine
• 400–500 ml beef stock
• 2 sprigs rosemary
• 3 sprigs thyme
• 2 bay leaves
• 3 juniper berries

HOW TO MAKE IT

1. Trim the beef cheeks of sinew and silver skin, then season with salt and pepper.
2. Clean, peel, and dice the onions, carrots, parsley root, and celeriac. Peel and chop the garlic.
3. In a preheated STAUB Cocotte, sear the beef cheeks on all sides in hot oil until well-browned. Remove and set aside. Add onions, garlic, and the diced vegetables to the pan and sauté in the drippings. Stir in the tomato paste and briefly cook with the vegetables.
4. Deglaze with red wine and reduce by about half. Pour in the beef stock and return the cheeks to the Cocotte. Add the herb sprigs, bay leaves, and juniper berries.
5. Cover and place the Cocotte in a preheated oven at 150 °C (top/bottom heat) or 130 °C (convection). Braise slowly for about 3 hours, until the meat is meltingly tender.
6. Remove the cheeks, strain the braising liquid, and, if desired, reduce the sauce further. Adjust seasoning to taste.
7. Delicious served with potato-celeriac purée and winter vegetables such as Brussels sprouts, red cabbage, or glazed carrots.

Tip

For an especially flavorful sauce, add the red wine in several stages, allowing it to reduce each time—this intensifies the taste.

Info

The STAUB Cocotte retains and distributes heat optimally—perfect for slow braising in the oven. The cast iron construction maintains a steady temperature, allowing flavors to fully develop.