Beef cheeks with carrots and celery root
4 servings
180 minutes
Beef cheeks with carrots and celery root is a true culinary discovery that combines the tenderness of meat with the richness of vegetable flavor. This dish has roots in European gastronomic traditions, where slow braising reveals the depth of aromas. Beef cheeks soaked in light beer and spices become surprisingly tender, while carrots and celery add a sweet and earthy note. Juniper adds a light woody bitterness. Such food is perfect for cozy evenings, served with fresh bread and a glass of beer. The dish has a rich, intense flavor that leaves a long pleasant aftertaste, warming the soul and evoking memories of traditional family dinners.
1
Cut beef cheeks (or meat trimmed from beef shanks) into cubes - moderately large, with sides of about a couple of centimeters.
- Beef cheeks: 1 kg
2
Peel the carrot and cut it into centimeter cubes. Also peel the celery root and cut it into cubes of the same size as the carrot.
- Carrot: 4 pieces
- Celery root: 400 g
3
In a cast-iron pot with heat-resistant handles, heat vegetable oil, melt butter, and then fry the beef in the oil mixture.
- Vegetable oil: 20 ml
- Butter: 50 g
- Beef cheeks: 1 kg
4
Add chopped vegetables to the pot, sauté over medium heat for about five to seven minutes. Season with salt and pepper, crush the juniper berries and add them to the pot. Finally, pour light beer over the contents.
- Carrot: 4 pieces
- Celery root: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Juniper berries: 4 pieces
- Light beer: 1 l
5
Seal the pot with foil, make several holes in the lid for steam to escape — and place the vegetables with meat in a preheated oven at 160 degrees for about two and a half hours.
6
Serve the cooked beef with vegetables immediately - best with light beer.