Ingredients

• - 1 kg beef cheeks (Ochsenbäckchen)
• - 2 onions, chopped
• - 2 carrots, chopped
• - 2 celery stalks, chopped
• - 2 cloves of garlic, minced
• - 500 ml beef broth
• - 250 ml red wine
• - 2 tbsp tomato paste
• - 2 bay leaves
• - Salt and pepper to taste
• - Olive oil
• - Flour for dusting

Directions

1. 1. Season the beef cheeks with salt and pepper, then lightly dust with flour.
2. 2. Heat some olive oil in a large pan over medium-high heat and sear the beef cheeks until browned on all sides. Remove and set aside.
3. 3. In the same pan, add a bit more oil if needed and sauté the onions, carrots, celery, and garlic until softened.
4. 4. Stir in the tomato paste and cook for another minute.
5. 5. Pour in the red wine and beef broth, then add the bay leaves.
6. 6. Return the beef cheeks back to the pan, making sure they are submerged in the liquid.
7. 7. Cover the pan and let it simmer on low heat for about 3-4 hours, or until the meat is tender and easily falls apart.
8. 8. Remove the beef cheeks from the pan and let them rest.
9. 9. If the sauce is too thin, you can thicken it by simmering it uncovered for a few more minutes.
10. 10. Serve the beef cheeks with the sauce and your choice of side dishes. Enjoy!