Beef cheeks in bison grass sauce with mashed potatoes and chives


  • 700 g beef cheeks
  • 1/2 cup red wine
  • 400 g carrots
  • 1 celery
  • 300 g parsley
  • 3 onions
  • 1 bunch bison grass
  • 600 g potatoes
  • 8 beet leaves
  • 3 tablespoons butter
  • 4 tablespoons heavy cream
  • 1 bunch chives
  • 1/2 cup vegetable oil
  • Spices: salt, pepper, bay leaf, allspice


Clean the beef cheeks and place in a baking dish. Add red wine, vegetable stock, bison grass, bay leaf, allspice, as well as carrots, parsley, onions and celery. Season with salt and pepper. Cover and bake for approximately 5 hours at about 140°C.

After baking, remove the meat and vegetables from the dish, strain the remaining liquid. Add the vegetables to the liquid and blend thoroughly. Cook the sauce for about 15 minutes and season with salt and pepper.

Chive pesto: Cut chives into small sections, add vegetable oil and blend thoroughly.

Peel the potatoes and cook until tender. Mash the potatoes using a press, add butter and cream, mix thoroughly, season with salt and pepper. Add chive pesto, mix. The potatoes should have a creamy consistency.

Place the fried beef cheeks on a bed of the chive potatoes and decorate with beet leaves.