The pleasures of the palate

"Cooking is like a journey through taste and tradition," says Chef Antonio. He invites us into the aromatic world of his kitchen where local ingredients are not just cooked, but celebrated, revealing how a deep connection with food elevates every dish he crafts.

Serves: 4 | Time: 2.5 – 3 hours

INGREDIENTS

800 g beef cheek
100 g tomato
100 g onion
80 g carrot
60 g celery (stalk)
30 g tomato paste
½ l red wine
½ l port
½ l beef stock or water
1 clove garlic
2 juniper berries (crushed)
4 slices dried mushroom
1 sprig thyme
1 sprig rosemary
1 sage leaf
½ bay leaf
1 tbsp. cold butter
4 tbsp. oil
Salt and pepper

Season the beef cheeks with salt and pepper and sear them in hot oil in a deep pan on all sides. Then remove the meat from the pan. In the same oil, sauté the onions, carrots, and celery until lightly browned. Add the tomatoes and tomato paste and sauté briefly. Deglaze with red wine and port, scraping the cooking residues from the bottom of the pan.

Return the meat to the pan and let the liquid reduce almost completely. Then add the beef broth (or water). Add juniper berries, thyme, rosemary, sage, bay leaves, garlic, and dried mushrooms. Cover the pan and let it stew in the oven at 160-180 degrees Celsius for 2.5 to 3 hours, turning occasionally.

Strain the sauce through a sieve, bring to a boil, and reduce for 10 minutes until it reaches the desired consistency. Finish with cold butter and adjust seasoning. Slice the braised beef cheeks, serve with the sauce, and garnish with fresh herbs.