Braised Beef Cheeks in Red Wine

Season the beef cheeks with salt and pepper and sear them in a pan with neutral oil. Remove the meat and set aside.

In the same pan, sauté 20 g of the diced carrots, celeriac, parsley root, bacon, onions, as well as rosemary and thyme until golden brown. Add a pinch of sugar and let it caramelize slightly.

Stir in the tomato paste, roast briefly, and deglaze with the red wine. Let the wine reduce slightly.