Chop the thyme roughly and rub it on to the meat with salt. Sear the meat on both sides in a hot pan with olive oil. To the pan, add the juniper berries, garlic, pink eschallot and vanilla beans. Add the diced vegetable and stir and sauté. When the vegetables start to stick to the bottom of the pan, add the beef stock and red wine (shiraz or merlot are best). Stir in the vanilla paste.
Transfer the boar cheeks into a really hot, smaller pot to braise. Add the vegetable and stock mixture from the pan and reduce for 2 hours. Be sure to skim the top every half hour, as the fat from the meat will rise.
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