Westhofen Rotenstein Cabernet Mitos trocken -Lagenwein-

Ingredients

• 1000 gBeef cheeks
• 2 piecesOnions
• 2 piecesCarrots
• 150 gCelery root (for the sauce)
• 2 tbspTomato paste
• 500 mlDry red wine
• 700 mlBeef stock
• 600 gCelery root (for the purée)
• 150 mlHeavy cream
• 60 gButter
• 3 tbspVegetable oil
• 2 piecesBay leaves
• 5 piecesPeppercorns
• 1 pinchSalt
• 1 pinchNutmeg

Preparation

1. 1Carefully trim the beef cheeks, season with salt, and sear thoroughly on all sides in a heavy roasting pan with hot oil; set aside.
2. 2Finely dice the onions, carrots, and the smaller portion of celery root, then sauté in the pan drippings over medium heat for about 10 minutes until dark brown.
3. 3Stir in the tomato paste, toast briefly, and deglaze with a splash of red wine. Allow the liquid to reduce almost completely and repeat this process several times.
4. 4Pour in the remaining red wine and beef stock, then return the meat, bay leaves, and peppercorns to the roasting pan.
5. 5Cover the pan tightly and braise slowly in the oven at 160°C (320°F) for at least 3 hours.
6. 6For the purée, peel the remaining celery root, cut into cubes, and cook in salted water for about 20 minutes until soft.
7. 7Drain the water, add the butter and cream to the celery root, and process until smooth and velvety; season to taste with nutmeg.
8. 8Remove the tender meat from the sauce, pass the sauce through a fine-mesh sieve, and reduce over high heat until it achieves a glossy, viscous consistency.
9. 9Coat the beef cheeks in the reduced sauce until glazed and serve attractively over the celery root purée.