Ingredients:
2kg beef cheeks
1kg celery
50g butter
750ml red wine
250ml beef broth
125ml vegetable oil
20 mushrooms
4 carrots
3 onions
5 tablespoons tomato paste
Salt, black pepper
1 tablespoon chopped flat-leaf parsley
Heat the oil in a casserole dish, then add the salted and peppered beef cheeks. Sear them quickly on all sides until browned, then remove from the pan.
Add a little more oil and then add the vegetables. Sauté everything until dark brown, and set aside half of the vegetables for garnish. Add the tomato paste, pour in the wine, and let it reduce. Return the beef cheeks to the pan, cover with broth, and simmer until tender.
Remove the meat and keep it warm. Strain the sauce, then reduce it to the desired thickness. Thicken with chilled butter, cut into small cubes, and adjust the seasoning. Return the meat to the sauce and heat it through.
Serve with a thin mashed potato and garnish with the vegetables and sautéed mushrooms, cut into wedges, mixed with chopped parsley.
The recipe for Restaurant-Guide.cz was provided by the restaurant Café Imperial