Beef Cheeks with Carrots and Celery Root
Main Dishes • European
Description
Beef cheeks with carrots and celery root
Ingredients
- Celery salt 15 oz
- Beef Cheeks 0 lbs
- Carrot 4 pieces
- Light Beer 0 qt
- Juniper Berries 4 pieces
- Butter 0 oz
- Vegetable Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the beef cheeks (or meat trimmed from the beef shanks) into cubes — of moderate size, with sides measuring about two centimeters.
Step 2
Peel the carrot and cut it into centimeter-sized cubes. Also peel the celery root, then cut it into cubes of the same size as the carrot.
Step 3
In a cast iron pot with heat-resistant handles, heat vegetable oil, melt butter, and then sauté the beef in the mixture of oils.
Step 4
Add the chopped vegetables to the pot and 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 in the pale beer.
Step 5
Seal the pot with aluminum foil, making a few holes in the foil for steam to escape, and place the vegetables with the meat in a preheated oven at 320°F for about two and a half hours.
Step 6
Serve the cooked beef with vegetables immediately — it's best paired with a light beer.
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