Stewed beef cheeks

It will be very healthy and authentic if you prepare polenta in advance, as well as buy parmesan and serve cheeks with them. But you can also do without replacing them with another side dish to your liking. So, we start with the preparation of products (products for sauce, and these are carrots, onions, celery, nutmeg and herbs are best cooked during the languor of cheeks):

- wash beef cheeks and dry them with paper towels, then cut coarsely;

- peel the onion and garlic from the husk, rinse them with cool water, then dry them with a paper towel. Next, finely chop the garlic with a knife, and cut the onion into small cubes;

- we rinse the bay leaves and blot the moisture with napkins, we also do with the rest of the greens, while finely chop the rosemary, and chop the parsley, too, but later - closer to the end of cooking;

- wash and peel the carrots and celery, then cut the carrots into thin circles, and the celery into small pieces;

- three nutmeg.

The products are prepared, everything is poured and laid out in bowls - you can cook without being distracted by cleaning or cutting :)

1. Pour half of the olive oil into a large frying pan and put it on medium heat, heat up the oil. We put pieces of beef in the oil in batches and fry them for 2-3 minutes on each side (until ruddy).

2. Add garlic and lavrushka to the pan, cook them, stirring, for 1 minute. After we return the meat to the pan, pour it with wine, add water so that the meat is completely in the liquid, bring it to a boil. When this happens, reduce the heat to a minimum, cover the pan with a lid and cook the cheeks for 3 hours until they become incredibly soft. We transfer the meat to a plate, cover it with a lid, and filter the liquid from the pan into a deep bowl.

3. Pour half of the remaining oil (a tablespoon) into the pan, heat it over medium heat, then put the onion in it, cook it for 4 minutes, stirring constantly. It should turn golden. Add carrots, celery, rosemary, thyme, juniper berries and cloves to the pan. Mix everything and cook for 8 minutes. Next, pour in the balsamic vinegar, the liquid drained in the previous step, mix, cook for 1 minute. Then add nutmeg, pour flour, stir, cook for another 1 minute.

4. Add the heat to medium, bring to a boil, then reduce again to a minimum and cook the sauce for 30 minutes. Pour salt, mix, taste. Put the cheeks in the sauce, mix, warm up the beef for 3-4 minutes.

Sprinkle the finished cheeks with chopped parsley. It's insanely delicious!

Bon appetit!