Hungry for the world: France in a pot: Today there are ox cheeks

Hungry for the world: France in a pot: Today there are ox cheeks
Hungry for the world: France in a pot: Today there are ox cheeks

In our series “Hungry for the World” we want to feed your wanderlust. Every week a nice travel moment and a recipe – for a nice evening. Or a slightly different break in the home office. But try it yourself…

Why always Paris? Why not go back to the middle of France? Haven’t been to the Loire for so long. It’s so beautiful there. Or why else is the density of castles so high on this spot of earth? If you could choose one, it would be difficult to choose. The defiant Amboise where Leonardo da Vinci is buried? Or the magnificent Chenonceaux, impressively built over the River Cher? It’s a good thing that times have changed and nobody has to rustle their hoop skirts to play hide-and-seek in the baroque gardens. Buying a ticket is enough.

Photo: Marie-Pierre Morel (archive image)

The recipe for ox cheeks in red wine

The ingredients for ox cheeks in red wine for six people: preparation: 30 minutes, cooking time: 3 hours 30 minutes. 1.5 kg ox cheeks, 250 g smoked bacon, 6 carrots, 6 onions, 4 cloves of garlic, 500 g mushrooms, 100 g butter, 1 tbsp juniper berries, 1 tsp peppercorns, 1 tbsp flour, 600 ml beef stock, 1 bottle of red wine, 1 bouquet Garnish, salt.

Here’s how it works: Remove the skin and fat from the ox cheeks, then cut the meat into 5 cm pieces. Cut the bacon into wide strips. Peel and fry the onions and garlic. Halve the mushrooms.

In an ovenproof saucepan, sear the meat and bacon in the butter for 10 minutes, then remove. Fry onions, garlic, juniper and pepper in the same fat for 10 minutes. Preheat the oven to 160 degrees Celsius.

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Put the meat back in, add the flour and sweat for five minutes. Add carrots and mushrooms, deglaze with stock and red wine. Add the bouquet garni, season and cook in the oven, covered, for three hours. Prick the meat with a fork, it must be very tender. If necessary, increase the cooking time (depending on the meat, the time may vary by an hour). Leave to rest for 15 minutes before serving.

By the way: there is also a wine recommendation for the recipe: a Cairanne, fruity and delicate with a spectrum of aromas of nuts, leather and truffles.

The recipe is from the book: Stephane Reynaud: bistro, bistro! 100% French cuisine, 250 recipes, 100 wines. Photos: Marie Pierre MorelDorling & Kindersley475 pages 39.95 euros

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The article is in German

Tags: Hungry world France pot Today cheeks

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