ROT UND WILD dry – Gutswein

Ingredients

• 1200 gBeef cheeks (trimmed)
• 400 gRoasted vegetables (carrots, celery, leek)
• 2 piecesOnions
• 2 tbspTomato paste
• 500 mlDry red wine
• 800 mlBeef stock
• 1 tbspUnsweetened cocoa powder
• 20 gDark chocolate (min. 70% cocoa)
• 1 tbspSpices (bay leaf, allspice, juniper, peppercorns)
• 30 gCold butter
• 3 tbspVegetable oil for searing

Preparation

1. 1Pat the beef cheeks thoroughly dry, season with salt and pepper, and sear them vigorously in a heavy roasting pan with hot oil on all sides until a dark crust forms. Remove the meat.
2. 2Sauté the diced roasted vegetables and onions in the remaining fat until deeply browned. Stir in the tomato paste and roast briefly until it begins to brown at the bottom of the pan.
3. 3Deglaze with one third of the red wine and let it reduce almost completely. Repeat this process twice more to develop a deep color and complex roasted aromas.
4. 4Return the meat to the roasting pan, add the remaining wine and beef stock until the cheeks are almost covered. Add the spices in a spice bag or tea infuser.
5. 5Cover the pan and braise the cheeks gently over low heat for approximately 2 to 2.5 hours until they are butter-tender.
6. 6Carefully remove the meat from the sauce and keep warm. Strain the sauce through a fine-mesh sieve and reduce by half in a clean pot.
7. 7Stir the cocoa powder and finely chopped dark chocolate into the sauce. Finish by whisking in the cold butter to add shine and body.
8. 8Place the beef cheeks back into the glossy sauce, glaze briefly, and serve.