Beef cheeks burgundy style, potato and celery puree

Old French classic – slow roasted beef cheeks on red wine and root Vegetable Recipes with mushrooms. Served with a delicate celery and potato puree.

Ingredients:

For four people: 800 g beef cheeks 300 g fresh mushrooms 50 g of English bacon 250 ml of good quality red wine 250 ml of red wine /td> 2 pcs of carrots 2 pcs onions 1 pc small can of tomato puree 1 pc large parsley 1/2 pcs small celery beef broth bean leaf new spices black pepper thyme sugar ocet oil Puree: 500 g of potatoes 150 g celery butter milk

/tr>

salt

Procedure:

1. Clean and cut the cheeks into larger pieces
2. Heat the bacon, add the oil and chopped root Vegetable Recipes
3. After five minutes, spray with vinegar, add the onion, sauté until golden, then add the puree, sugar and spices that we put in a breathable bag, put the meat in the pot, sauté and pour half the wine
4. Bring to the boil and then pour in the stock and the remaining wine so that the meat is submerged and simmer until the cheeks are tender
5. Reduce and season with sugar
6. Sauté the mushrooms and add them to the cheeks at the end
7. Prepare the puree by cooking the potatoes and celery in salted water until soft, drain the water and add the butter and add the boiling milk, stirring constantly
8.

Recommendation:

Recipe from Cooking with Tom, photo and text by Tomáš Mika.

potato and celery puree