Braised Beef Cheeks in Red Wine with Celery Root Purée - Low Salt

The Braised Beef Cheeks in Red Wine with Celery Root Purée is a sophisticated dish that excites the palate and comforts the soul. The beef cheeks, tenderly braised in a rich red wine sauce, pair beautifully with the creamy, smooth celery root purée, creating a harmonious balance of robust flavors and textures.

Imprimer la recette Pin Recipe

Temps de préparation 30

Temps de cuisson 3

Temps total 3

Type de plat Main Course

Cuisine French

Portions servings

Calories 450 kcal

Ingrédients

2 lb beef cheeks, trimmed

2 tablespoon olive oil

1 large onion, diced

2 medium carrots, chopped

2 celery celery stick, chopped

4 cloves garlic, minced

2 cups red wine

2 cups beef stock

2 tablespoons tomato paste

2 sprigs sprigs fresh thyme

2 bay bay leaves

1 teaspoon salt

1/2 teaspoon black pepper

1 lb celery root, peeled and chopped

1/2 cup heavy cream

2 tablespoons butter

Instructions

Preheat the oven to 300°F (150°C).
Season the beef cheeks with salt and black pepper.
Heat olive oil in a large ovenproof pot over medium-high heat. Brown the beef cheeks on all sides, then remove and set aside.
In the same pot, add the onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.
Stir in the tomato paste and cook for an additional minute.
Pour in the red wine, scraping up any browned bits from the bottom of the pot.
Add the beef stock, thyme, and bay leaves. Return the beef cheeks to the pot.
Bring to a simmer, then cover and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the beef cheeks are tender.
While the beef cheeks are braising, prepare the celery root purée. In a large pot, cover the celery root with water and bring to a boil. Cook until tender, about 20 minutes.
Drain the celery root, then return to the pot and mash until smooth. Stir in the heavy cream and butter. Season with salt and pepper to taste.
Once the beef cheeks are done, remove them from the pot and keep warm. Strain the sauce and return it to the pot. Reduce over medium heat until thickened, about 10-15 minutes.
Serve the braised beef cheeks with the celery root purée, drizzled with the reduced sauce.

Nutrition (per 100g)

Keyword autumn dish, bay leaves, beef, beef cheeks, beef stock, braised, celery root puree, creamy, french cuisine, gourmet, hearty meal, low salt, red wine, rich flavors, savory, slow-cooked, tender meat, thyme, winter comfort food

Tried this recipe?Let us know how it was!

Braised Beef Cheeks in Red Wine with Celery Root Purée – Low Salt