Stewed Beef Cheeks with Yellow Mung Beans

Perhaps your new favorite bean dish:

Cut onions, carrots, leeks and celery into 1/2 cm cubes. Place beef cheeks in a large enough bowl with the red wine, add raisins all vegetables and spices. Marinate for 12 hours.

Remove meat from marinade and drain well. Drain vegetables and set aside. Collect marinade in a saucepan and boil to half.

Season cheeks with salt and pepper, fry in a pan in oil. Remove meat and roast vegetables in the drippings until brown. Extinguish roasted vegetables with boiled marinade, pour beef broth. Repeatedly put the meat in the 170 °C hot oven and steam for 90 minutes until soft.

Remove meat from juice. Thicken juice by stirring in a tiny bit of potato starch, boil for 3 to 4 min. Make beans 6 min, drain and toss through in a tiny bit of butter. Season with salt and pepper.

Arrange beans on plates. Cut meat into slices, place on top of beans. Put a little sauce around it. Serve garnished with thyme.

Alois Mattersberger

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