Marhapofa vadasan
Remove the thicker membranes from the beef cheek, then pat dry. Season with salt and pepper.
Tip: If you don't want to use store-bought stock, boil the removed membranes and washed vegetable peels in a small saucepan with 3 liters of water for 1 hour, skimming off the foam that forms.
- Heat the cooking oil in a thick-walled pan and brown the beef cheek thoroughly on all sides. Remove and set aside.
- In the same pot, fry the chopped red onion, garlic, carrots, turnips and celery. Add the bay leaf, black pepper and juniper berries and fry together for a few minutes.
- Add the meat back, pour over the beef stock, then simmer, covered, over low heat for 3 hours until the beef cheek is completely tender.
- Remove the softened meat, remove the bay leaf, peppercorns and juniper berries if possible, then blend the vegetables in the cooking liquid with a hand blender until completely smooth and strain the sauce.
- Add the mustard, cream, sour cream, lemon juice, sugar and butter. If necessary, adjust the thickness of the sauce with a little stock. Season with salt and pepper to taste.
- Slice the beef cheek and place it back into the sauce, reheating it for a few minutes.
- Serve with your favorite side dish and sour cream.
Tip: I made mashed potatoes to accompany it, but dumplings or pasta also go very well with the game.
