Ingredients for 4 people
For the calf cheeks:
800 g calf cheeks
200 ml red wine
100 ml port wine
200 ml beef stock
2 onions, roughly chopped
1 leek, roughly chopped
2 carrots, roughly chopped
1 celery, roughly chopped
2 garlic cloves, whole
2 sprigs of rosemary
4 juniper berries
2 bay leaves
Pink pepper
4 cloves
Salt and pepper
3 tbsp olive oil
For the celery puree:
500 g celery, peeled and diced
200 ml single cream
50 g butter
Salt and pepper
For the caramelised cherry tomatoes:
250 g cherry tomatoes
2 tbsp olive oil
1 tbsp sugar
Salt and pepper
Preparation
Marinate the calf cheeks: Mix the red wine, port wine with the onions, carrots, leeks, celery, garlic, rosemary, bay leaves, juniper berries, pink pepper, cloves and salt and pepper in a bowl. Add the calf cheeks, cover the container and leave it in the fridge for at least 4 hours (or overnight).
Braise the calf cheeks: Remove the calf cheeks from the marinade and pat them dry with kitchen paper. Store the marinade. Heat the olive oil in a casserole dish and fry the calf cheeks on all sides until they are nice and brown. Then remove them from the pot and set aside. Add the vegetables from the marinade to the casserole dish and fry for a few minutes. Then pour in the marinade, deglaze with red wine and fill with beef stock and bring everything to the boil.
Put the calf cheeks back in the pot, cover the pot and cook the whole thing on full heat for about 15 minutes. Then turn the temperature down a bit so that it only bubbles gently and braise for another 1 ½ - 1 ¾ hours until the meat is tender. Now take the calf cheeks out of the pot and strain the sauce. Put the sauce in a pot and glaze in the juice together with the calf cheeks for about 5-10 minutes until a nice reduction has formed.
Prepare the celery puree: Sauté the celery cubes in butter until golden, then add half-and-half cream and a little water and cook until soft (about 15 minutes). Allow to reduce, refine with a little butter and 1 tbsp Pommery mustard and puree until it has a creamy consistency. Season with salt and pepper.
Caramelized cherry tomatoes: Heat the olive oil in a pan and add the cherry tomatoes. Sprinkle the sugar over them and let the tomatoes caramelize over medium heat until they are soft. Season with a little salt and pepper.
