Beef cheek Sauerbraten Recipe

Marinate the Beef

In a large bowl, combine red wine, red wine vinegar, salt, and pepper. Add the beef cheeks, ensuring they are submerged. Cover and refrigerate for at least 12 hours, preferably 24 hours.

Prepare the Braise

Preheat the oven to 325°F (165°C). Remove the beef from the marinade and pat dry. In a large Dutch oven, heat olive oil over medium-high heat and sear the beef cheeks on all sides until browned. Remove and set aside.

Sauté the Onions

In the same pot, add sliced onions and cook until caramelized, about 10-15 minutes. Add sugar to help with caramelization.

Braise the Beef Cheeks

Return the beef cheeks to the pot, add the marinade, beef stock, and shredded red cabbage. Bring to a simmer, cover, and transfer to the oven. Braise for about 3 hours, or until the beef is tender.

Roast the Garlic

While the beef is braising, cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast in the oven for about 30-40 minutes, until soft.

Prepare the Garlic Mayo

Once the garlic is roasted, squeeze the cloves into a bowl and mix with mayonnaise. Season with salt and pepper to taste.

Toast the Sourdough

In a separate pan, toast the sourdough slices until golden brown.

Serve

Slice the beef cheeks and serve on toasted sourdough with caramelized onions, butterkase cheese, braised red cabbage, roasted garlic mayo, and drizzle with beef jus.