Red Wine Braised Beef Cheek with Colorful Root Vegetables

Season the beef cheek with salt and pepper, then sear it quickly on all sides in a pan. In the same pan, sauté the chopped root vegetables (part of the carrots, celery, parsley root), sugar, bacon, onion, rosemary, and thyme until golden brown. Add the tomato paste, sauté briefly, then pour in the red wine.

Place the seared meat and spices (bay leaf, allspice, whole peppercorns) into the pan, then braise in the oven at approximately 140°C for 3 hours, covered. Check occasionally and replenish the liquid with red wine or stock if necessary.

Once the meat is tender, carefully remove it. Blend the remaining sauce, then strain it. Add half of the butter to the strained sauce, season with salt and pepper, then return the meat and simmer briefly.