Braised beef cheek with beer sauce
A recipe from Simply good by Philipp Fallmerayer
250 g beef cheek with South Tyrolean Quality Seal 100 g root vegetables (carrots and celeriac) 1 tablespoon mustard 10 g of tomato paste 20 ml olive oil 100 ml red wine 500 ml vegetable broth 50 ml beer with South Tyrolean Seal of Quality Rosemary Thyme
Finely chop the thyme and rosemary.
Remove excess fat from the meat and brush it with mustard, salt, pepper, and chopped herbs.
Brown it for a few minutes in a pan with a drizzle of oil, then remove from heat.
Clean the celeriac and carrots, cut them into cubes, and fry them in the same pan where the meat has been browned.
Add the tomato paste, a little vegetable stock, and red wine and let it simmer.
Finally, put the meat back into the pan and cover with the rest of the vegetable stock.
Add salt and pepper to taste.
Let the meat cook for at least 2 hours, on the fire or in the oven at 180°.
After that, remove it from the pan, filter the root vegetable, and cook it together with the beer.
To serve, cut the meat into slices and add the braised vegetables.
Regional recipe from Südtirol