Beef Cheeks in Wine Sauce with Rhubarb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 829 cal. | (39 %) | ||
| Protein | 42.32 g | (43 %) | ||
| Fat | 55.11 g | (48 %) | ||
| Carbohydrates | 24.82 g | (17 %) | ||
| Sugar added | 0.61 g | (2 %) | ||
| Roughage | 5.17 g | (17 %) |
| Vitamin A | 730.74 mg | (91,343 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.48 mg | (12 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.28 mg | (69 %) | ||
| Vitamin B₆ | 0.52 mg | (37 %) | ||
| Folate | 34.15 μg | (11 %) | ||
| Pantothenic acid | 1.84 mg | (31 %) | ||
| Biotin | 1.57 μg | (3 %) | ||
| Vitamin B₁₂ | 6.27 μg | (209 %) | ||
| Vitamin C | 23.06 mg | (24 %) | ||
| Potassium | 1,054.82 mg | (26 %) | ||
| Calcium | 166.44 mg | (17 %) | ||
| Magnesium | 69.49 mg | (23 %) | ||
| Iron | 7.15 mg | (48 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 8.67 mg | (108 %) | ||
| Saturated fatty acids | 18.95 g | |||
| Cholesterol | 271.63 mg |
Ingredients
- For the beef cheeks
- 800 grams Beef cheek
- 1 onion
- 2 carrots
- 200 grams Celery root
- 2 Tbsps sunflower oil
- 2 Tbsps Tomato paste
- 250 milliliters dry Red wine
- 250 grams Beef stock
- 2 Juniper berries
- 1 tsp peppercorns
- 1 bay leaf
- 2 allspice
- salt
- freshly ground peppers
- For the rhubarb
- 400 grams Rhubarb
- 1 Tbsp butter
- 70 milliliters Port wine
- 1 tsp powdered sugar
- salt
Preparation steps
For the beef cheeks: Rinse the beef cheeks and pat dry. Peel and coarsely chop the onion, carrots and celery root. Heat 1 tablespoon of the oil in a Dutch oven and saute the beef cheeks until browned all over. Remove with a slotted spoon.
Add the remaining oil and the vegetables to the pan and saute until browned. Deglaze with the red wine, bring to a boil and cook until reduced by half. Add the remaining wine and the stock, return the beef to the pan and add the juniper berries, peppercorns, bay leaf and allspice. Cover and simmer over low heat until the meat is very tender, about 2 1/2 hours, turning the meat occasionally.
For the rhubarb: Rinse the rhubarb, remove the strings and cut into 1 cm (approximately 1/2-inch) thick slices. Heat the butter in a pan, add the rhubarb, sprinkle with powdered sugar and pour in the port wine. Simmer uncovered until the rhubarb is tender, about 2 minutes, remove from heat and season with salt.
Remove the cheeks from the sauce and strain the sauce through a sieve. If necessary, boil the sauce in a saucepan until it's the desired consistency and season with salt and pepper. Slice the cheeks, put in the sauce, let stand briefly and serve with the rhubarb. If desired, serve with wild garlic noodles.
