Beef cheeks braised in red wine

Ingredients for 4 servings
1 kg beef cheeks | 50 g carrot(s)
50 g celeriac | 50 g parsley root(s)
100 g onion(s) | oil | salt and pepper
1 tsp tomato paste | 200 ml port wine, red
200 ml Madeira | 1 liter of red wine
½ liter of meat broth | 1 bay leaf
3 juniper berries | 10 g black peppercorns
some butter | possibly sauce thickener

Preparation:
Season the cheeks with salt and pepper and sear on all sides in hot oil. Remove the meat and slowly brown the roasted vegetables in the frying fat. Add the tomato paste, roast briefly and then deglaze with port wine and Madeira. Reduce the liquid slightly. Gradually top up with red wine and stock. Add the bay leaf, juniper berries and peppercorns as well as the seared meat and simmer for about 2 hours on a low heat. Then remove the softly braised cheeks and keep warm. Pass the sauce through a sieve and reduce a little more to taste, thickening with a little cornstarch if necessary. It is finer if you whip the sauce with 100 g of cold butter after reducing. Then put the meat back into the sauce and serve. A good mashed potato or celery puree goes well with this.