Learn how to make beef cheeks with rose hips like a pro. Wine and thyme add a touch of spice
Beef cheeks are a delicacy. In rosehip season, it would be a shame to miss out on a delicious sauce made from rosehip preserves and red wine. Prepare a festive lunch full of flavors, opt for beef cheeks with rosehip.
Rosehip sauce is an essential part of venison feasts, where it goes great with both wild boar and deer meat. However, you don't have to go to great lengths to find venison, you can enjoy it just as well on beef cheeks with rosehip sauce. And if you would like to try this delicacy with, for example, venison, you can prepare rosehip sauce from Petr Hajný according to the illustrative video tutorial from our workshop:
How to make beef cheeks with rosehip sauce
- To prepare beef cheeks with rose hips, you will need
- 2 beef cheeks (about
- 700 g)
- 4 shallots
- 3 tablespoons of rose hip marmalade
- 2 tablespoons of balsamic vinegar
- 200 ml of red wine
- 1 can of bouillon, fresh thyme, oil, salt and pepper
Clean the cheeks thoroughly, season with salt and pepper.
Heat the oil in a deep oven-safe pan and fry the cheeks on both sides until browned - pulling the meat will lock in the juices.
Remove the cheeks and add the finely chopped shallot to the baking dish. Sauté, pour over the balsamic vinegar, add the rosehip marmalade and let it melt.
Add red wine, let it reduce a little, add the meat and thyme.
Pour in bouillon dissolved in hot water or use homemade broth.
Pour only half the amount of liquid into the meat, cover and place in an oven preheated to 180°C.
Bake covered for 2.5 hours, basting occasionally.
Beef cheeks with rose hips are best served with mashed potatoes or mashed potatoes.
Tip: Cheeks are not always available, so you can substitute them. Try making a klizka this way, just adjust the baking time for a soft result.
You can also dry rose hips for tea, but rose hip jam has more uses in the kitchen. How about trying an irresistible rose hip cake as a sweet treat after a great lunch?
