I have always wanted to cook the beef cheeks, and now I managed to put this desire in action. Because the theme was black food, I decided to serve cheeks with Beluga lentils, which I braised in red wine.
On top of the dish I fried black mushrooms (mustatorvisieni) and I have to say, that this gives comfort to your taste buds and relaxation for your mind. So good and perfect for autumn time. But I could easily eat this in winter time as well.
For 8 persons
1,5 kg of beef cheek
100 ml flour
3 tbsp canola oil
2 large carrots, roughly diced
2 large onions, roughly diced
1,5 l red wine
4 garlic cloves, chopped
1 bouquet garni
Salt & black
Preheat the oven to 200°C.
with salt and pepper. Roll the pieces in the flour. Heat the canola oil
in a casserole dish until very hot and brown the meat quickly and
evenly. Set aside. Add the diced carrots and onions, cook until golden
brown. Add the meats back to the pot, pour the red wine and bring to
boil. Add the garlic and bouquet garni and season.
Place the lid
and cook in the oven for about 2 1⁄2 hours, until the meat is very
tender. Add a little water if there is too much evaporation.
For 8 persons
2 cloves garlic
170 g (1 package) bacon
2 tablespoons olive oil
500 g beluga lentils
2 bay leaves
300 ml red wine
750 ml water
Salt & black pepper to taste
Peel the carrot and garlic cloves and chop finely with the onion and bacon.
Heat the oil in a large pan, and add the chopped vegetables and bacon. Cook them over a gentle heat until soft, which will take up to about 10 minutes.
Tip the lentils into the pan and stir them around to get slicked with the oil, and then add the bay leaves.
Pour in the red wine and the water, or enough water so that the lentils are just covered in liquid. Bring to the boil and cover and simmer for about 30 minutes or until just tender. Season.