Beef Cheek with Dumplings
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 28 ozs Beef cheek (washed and dried)
- 1 onion (peeled and coarsely chopped)
- 2 carrots (peeled and coarsely chopped)
- 1.333 cups Celeriac (peeled and coarsely chopped)
- 2 Tbsps sunflower oil
- 2 Tbsps Tomato paste
- 1 cup dry Red wine
- 1 cup Beef stock
- 4 Juniper Berry
- 1 tsp peppercorns
- 1 bay leaf
- 2 allspice
- 1 Fennel
- 1 Tbsp butter
- ⅜ cup dry white wine
- salt
- freshly ground peppers
Preparation
Kitchen utensils
2 Pots, 1 Knife, 1 Cutting board, 1 Teaspoon, 1 Wooden spoon, 1 Tablespoon, 1 Peeler, 1 Fine grater, 1 Measuring cups
Preparation steps
1.
For the cheeks and savoury sauce:
2.
Brown the cheeks well in 1 tbsp of the oil and remove from the pan.
3.
Add the remaining oil to the pan and the vegetables. Saute until browned.
4.
Stir in the tomato paste and deglaze the pan with half of the red wine. Reduce the liquid slightly.
5.
Pour in the remaining wine and beef broth. Put in the cheeks, juniper berries, pepper corns, bay leaf and allspice seeds in the pan. Cover and allow to simmer gently for approximately 2 1/2 hours turning the cheeks frequently.
6.
For the noodles:
7.
Boil the peeled potatoes in salted water for approximately 30 minutes until a knife goes through them easily.
8.
Drain the water from the pot and mash the potatoes with a fork or potato masher.
9.
Add the flour, eggs and salt to the potatoes and mix into a dough.
10.
Bring a pot of well salted water to a boil.
11.
Dissolve the cornflour in some cold water. Pour it in the boiling water.
12.
Using damp hands, make round balls/dumplings out of the potato dough and put them in the boiling water. Allow the dumplings to boil for approximately 20 minutes.
13.
Clean and wash the fennel. Cut into strips. Saute in hot butter. Deglaze the pan with the white wine. Cover and allow to simmer gently for approximately 10 minutes.
14.
To finish:
15.
Remove the cheeks from the sauce.
16.
Reduce the sauce a little if desired. Season with salt and pepper to taste.
17.
Slice the cheeks and put them back in the sauce. Allow the slices to soak a little.
18.
Put the cheek slices and noodles on the plates and pour the sauce on top. Garnish with the fennel strips and parsley. Serve.
