Beef Cheeks in Pinot Noir Sauce, Pommes Puree and Beef Marrow

Season beef cheeks with salt and pepper, fry in a little oil. Add the vegetables, shallots and garlic and sauté briefly. Extinguish with Pinot Noir, add tomatoes and pour the veal stock. Add the spices and culinary herbs, bring to a boil, skim and simmer for 1 ½ hours with the lid closed. Now remove the meat and vegetables, season the sauce one more time. Remove beef marrow from bone and soak in cold water to remove blood. Make bones in water for 15 min, drain and clean with a knife. Cut the beef marrow into ½ cm thick slices.

For the pommes puree: rinse and peel the potatoes, cut in half and soften in salted water. Drain and press through a potato ricer. Bring milk, cream and butter to a boil, pour into potatoes and whisk until smooth. Season to taste with salt, pepper and freshly grated muscatel.

For the confit vegetables: In a small saucepan, heat butter and olive oil Add all vegetables and sauté with sugar until golden brown caramelize. Season to taste with salt and freshly ground pepper and pour in the light water or veal stock. Cook on low heat until soft.

Pour the puree into the beef marrow bones and gratinate with the beef marrow.

Serve the beef cheeks with the stuffed beef marrow bones and the confit vegetables.

Our tip: It is best to use fresh herbs for a particularly gu

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