Beef Cheeks with Red Wine and Glazed Vegetables

Season the beef cheeks with salt and pepper, then quickly brown them in a hot pan with a little oil until they form a golden crust. Remove the meat and set it aside.

In the same pan, sauté some of the carrots (the orange one), celeriac, parsley root, onion, bacon, rosemary, and thyme. Add a pinch of sugar for caramelization.

Stir in the tomato paste, sauté briefly, and deglaze with the red wine. Bring to a few boils.