Braised Beef Cheeks in Red Wine

Name: Braised Beef Cheeks in Red Wine
Prep time: 60 min
Cook time: 230 min
Total time: 290 min
Yield: 6 Portionen
Ingredients: 1200 g Beef cheeks, trimmed; 1 EL Sweet mustard; 2 Stk. Onions; 1 Bd. Soup vegetables; 0.5 Bd. Thyme; 2 EL Clarified butter; 500 ml Dry red wine; 750 ml Beef stock; 2 Blätter Bay leaves; 125 ml Port wine; nach Geschmack Salt; nach Geschmack Pepper; nach Geschmack Paprika powder (sweet or hot, according to taste)

Main Course

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Cook Time

4 h 50 min

Servings

Difficulty

Medium

Prep Time

60 Min

Description

Braised beef cheeks in red wine, prepared in the Thermomix®, are a hearty main course with beef cheeks, red wine, and root vegetables. Preparation takes about 290 minutes and yields 6 servings. Ideal for festive occasions or as a warming winter meal. The gentle preparation in the Thermomix® makes the cheeks particularly tender and aromatic. A savory dish for meat lovers.

Ingredients (13 ingredients)

1200 g Beef cheeks, trimmed
1 EL Sweet mustard
2 Stk. Onions
1 Bd. Soup vegetables
0.5 Bd. Thyme
2 EL Clarified butter
500 ml Dry red wine
750 ml Beef stock
2 Blätter Bay leaves
125 ml Port wine
nach Geschmack Salt
nach Geschmack Pepper
nach Geschmack Paprika powder (sweet or hot, according to taste)

Preparation (12 steps)

Preparing the beef cheeks

Rinse the beef cheeks (1.2 kg) under running water, pat dry, and tie together with kitchen twine into equally sized packages. Spread sweet mustard (1 tbsp) all around.

Preparing onions and soup vegetables

Peel and quarter the onions (2 pcs.). Clean the soup vegetables (1 bunch), peel if necessary, and roughly dice. Wash the thyme (0.5 bunch), shake dry, and tie together with kitchen twine.

Chopping onions

Thermomix® Setting

3 sec/Speed 5

Place the quartered onions in the mixing bowl and chop for 3 sec/speed 5. If necessary, push down with the spatula.

Sautéing onions

Thermomix® Setting

3 min/248°F/Speed 1 120

Add clarified butter (2 tbsp) to the chopped onions in the mixing bowl and sauté for 3 min/120°C/speed 1.

180

Chopping soup vegetables

Thermomix® Setting

5 sec/Speed 4

Add the prepared soup vegetables to the onions in the mixing bowl and chop for 5 sec/speed 4. If necessary, push down with the spatula.

Roasting vegetables

Thermomix® Setting

5 min/248°F/Speed 1 120

Sauté the chopped soup vegetables in the mixing bowl for 5 min/120°C/speed 1.

300

Adding red wine and stock

Add dry red wine (500 ml), beef stock (750 ml), and bay leaves (2 pcs.) to the mixing bowl.

Preparing the sauce

Place the prepared beef cheeks in a roasting pan. Pour the contents of the mixing bowl (vegetables, red wine, stock, bay leaves) over the beef cheeks. Add the thyme sprig. Close the roasting pan and braise in a preheated oven at 170°C top and bottom heat for 3-4 hours.

Adding port wine

In the last hour of cooking time, pour the port wine (125 ml) over the beef cheeks in the roasting pan.

Puréeing the sauce

Thermomix® Setting

30 sec/Speed 8-10

After the cooking time, remove the beef cheeks from the roasting pan and keep warm. Remove bay leaves and thyme. Pour the sauce from the roasting pan into the mixing bowl and purée for 30 sec/speed 8-10, starting at speed 8 and increasing to speed 10.

Seasoning the sauce

Thermomix® Setting

5 min/212°F/Speed 1 100

Season the puréed sauce with salt, pepper, and paprika powder (sweet or hot, according to taste) and, if necessary, let it reduce for 5 min/100°C/speed 1.

300