Beef cheeks with chocolate, roasted sweet potatoes and aromatic plants
Ingredients (4 people)
For the beef cheeks:
- 600 g of beef cheeks
- 1 onion
- 1 leek
- 3 cloves of garlic
- 2 carrots
- Thyme
- 1 tbsp of tomato concentrate
- 1 leave of bay
- 40 ml of brandy
- 150 ml of white wine
- 1 ounze of 70 % cocoa chocolate
- 1 l of beef broth
- Extra virgin olive oil
For the sweet potatoes:
- 2 sweet potatoes
- Extra virgin olive oil
- Thyme
- Rosemary
- Oregano
- Salt
- Pepper
Elaboration
Season the beef cheeks and sear them. Remove from heat and set aside.
In the same pot where the beef cheeks have been seared, sautée the onion, the leek, the carrots and the garlic finely chopped. Then, add the tomato concentrate, the bay and the thyme.
Once the vegetables are poached, add the beef cheeks and flambé them with the brandy. Then, add the red wine and the chocolate and boil everything for 5 minutes to evaporate the alcohol. After that, pour the beef broth and cook until the meat is tender and ready, for 1 hour and a half in a normal pot or 30 minutes in a pressure cooker. If necessary, allow the sauce to reduce for a while.
To prepare the sweet potatoes, halve them and place them in an oven dish. Then, pour some olive oil over and season them with salt, pepper and the aromatic plants.
Roast for around one hour at 200 ºC until they are tender.
Finishing
Place the beef cheeks in a plate with the sweet potatoes on their side with some aromatic plants over them.
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