Red Wine-Braised Beef Cheeks with Creamy Celeriac Mash
Slow-braised beef cheeks in robust red wine are paired with silky celeriac mash, uniting richness and brightness for a memorable and comforting main course.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mamablip.com.
Cooking tools:
- Blender
- Food processor
- Saute pan
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Colander
- Fine-mesh sieve
- Ladle
- Spoon
- Plate
Ingredients
- 4 Beef cheeks
- 1 Yellow Onion
- 1 Carrot
- 1 Celery (Stalk)
- as needed Bay leaf
- as needed Rosemary (Branch)
- as needed Sage (Leaves)
- as needed Thyme (Stalk)
- as needed Seed oil
- as needed Extra-virgin olive oil
- 1tea spoon Tomato concentrate
- 0.5liter Red wine
- 500gram Celeraic root
- 1liter Whole Milk
- 1 Orange
- 150gram Butter
- as needed Salt
- 1 Thyme (Stalk)
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