Have you only ever cooked beef cheeks in the oven? Then you should try Florian Zorn's version on the Monolith. These beef cheeks are a dream and a real feast when served with dumplings.
To start, heat the Monolith to approx. 240° C direct heat.
Preheat the Dutch oven, then pour in the oil. As soon as the Dutch oven is hot, sear the beef cheeks on all sides. As soon as they start to brown, return the cheeks to the chopping board.
The monolith can now be slowly reduced to approx. 200° C.
Add the tomato purée to the Dutch oven, sweat lightly and then sauté the chopped vegetables, garlic and sugar for approx. 10 minutes.
Season with salt and pepper and deglaze with the beef stock.
Now switch the Monolith to indirect heat and braise the beef cheeks at approx. 160° C for a good two hours.
Check the liquid from time to time and add a little water if necessary.
Tip:
Dumplings go perfectly with the beef cheeks.
