Beef Cheeks in Wine Sauce with Rhubarb

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Beef Cheeks in Wine Sauce with Rhubarb
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
829
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie829 cal.(39 %)
Protein42.32 g(43 %)
Fat55.11 g(48 %)
Carbohydrates24.82 g(17 %)
Sugar added0.61 g(2 %)
Roughage5.17 g(17 %)
Vitamin A730.74 mg(91,343 %)
Vitamin D0.8 μg(4 %)
Vitamin E1.48 mg(12 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.7 mg(64 %)
Niacin8.28 mg(69 %)
Vitamin B₆0.52 mg(37 %)
Folate34.15 μg(11 %)
Pantothenic acid1.84 mg(31 %)
Biotin1.57 μg(3 %)
Vitamin B₁₂6.27 μg(209 %)
Vitamin C23.06 mg(24 %)
Potassium1,054.82 mg(26 %)
Calcium166.44 mg(17 %)
Magnesium69.49 mg(23 %)
Iron7.15 mg(48 %)
Iodine0.75 μg(0 %)
Zinc8.67 mg(108 %)
Saturated fatty acids18.95 g
Cholesterol271.63 mg

Ingredients

for
4
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
How healthy are the main ingredients?
RhubarbTomato pasteonioncarrotJuniper berriessalt

Preparation steps

1.

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.

2.

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.

3.

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.