ETHOS No. 1 Silvaner 2015 trocken

Ingredients

• 800 gpork cheeks
• 200 gcarrots
• 150 gceleriac
• 150 gparsley root
• 2 piecesonions
• 2 tbsptomato paste
• 500 mlveal stock
• 250 mlvegetable broth
• 40 gbutter
• 2 tbspvegetable oil
• 3 sprigsthyme
• 2 sprigsrosemary
• 1 tspsalt
• 1 tspblack pepper

Preparation

1. 1Trim the pork cheeks thoroughly, pat dry, and season with salt and black pepper.
2. 2Peel the root vegetables and cut them along with the onions into uniform, small cubes.
3. 3Heat vegetable oil in a heavy Dutch oven and sear the cheeks on all sides until well browned, then remove them.
4. 4Roast the diced vegetables vigorously in the remaining fat, add the tomato paste, and sauté briefly.
5. 5Deglaze with veal stock and vegetable broth, add the thyme and rosemary, and return the cheeks to the pot.
6. 6Cover the Dutch oven and let everything braise gently over low heat for about 90 minutes until the meat is butter-tender.
7. 7Remove the meat, strain the sauce through a fine sieve, let it reduce, and mount with cold butter.