Beef cheeks in red wine sauce

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Beef cheeks in red wine sauce

– beef cheeks, approx. 700g
– dry red wine, approx. 250ml
– beef boulion, 1 cup
– onion, 1 pc.
– clove of garlic, 1 pc.
– medium carrots, 2 pcs.
– parsley root, 1 pc.
– quarter celery
– allspice, 4-5 pcs.
– bay leaves, 2 pcs.
– a pinch of dried thyme
– salt, pepper
– oil
– wheat flour, 1 tablespoon

Cheeks need to be washed and cleaned. Divide in such a way that there are 4 large pieces of equal size and thickness – each of the cheeks is divided in half. Season with salt and pepper.
In a deep pan with a thick bottom, heat very strongly 2-3 tablespoons of oil. Fry the cheeks over high heat for a few minutes on each side. In a pan on which the cheeks were fried, fry until glassed diced onion and finely chopped garlic.
When the onion has vitrified, pour the wine into the pan and mix thoroughly. Put the cheeks in the pan again and make up with beef broth. Add allspice, bay leaves, thyme and put the whole thing on a small fire. Stew the meat under the lid for about 2 hours.
When the meat is soft, add the vegetables cut into medium cubes – parsley, celery and carrots. Stew another 20 minutes until the vegetables are tender.
Put the meat on a plate, and the contents of the pot -sauce with vegetables reduce over high heat for 5-7 minutes. The taste of the sauce must be very intense, so it should be reduced by half.
Finally, add wheat flour, dissolved in approx. 100ml of cold water. After pouring the suspension into the sauce, mix the whole and cook until a slightly thick, very essential wine-vegetable sauce is obtained.
Finally, put the cheeks into a sauce and heat the whole thing gently.

Can be served with wild rice, mashed potatoes or baked dugouts. It also goes great as a sauce for potato pancakes.


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