Braised Beef Cheeks Recipe

Braised Beef Cheeks

Method

1. Trim beef cheeks of excess fat and if they are large, cut in half.
2. Place a thick bottom casserole pan onto medium heat.
3. Add olive oil.
4. Place the diced onion, celery, carrot, garlic, thyme and bay leaf in pan and gently sauté for about 3-4 minutes.
5. Season your beef cheeks.
6. Place one at a time into the pan and start to colour each cheek by turning every minute or so.
7. Once you have browned your beef cheeks, take them out of the pan and add the red wine to deglaze. With a wooden spoon, scrape the bottom of the casserole pan lifting off the pan juices.
8. Reduce the red wine for 2-3 minutes.
9. Place your beef cheeks back into the pan and cover with stock.
10. Place into an oven on 99°C for 2 ½ hours.
11. Take your pan out of the oven and remove your beef cheeks. Return your pan back to the stove top and reduce the cooking liquid by half or to a sauce like consistency.
12. Place your beef cheeks back into the pan and coat with the sauce.
13. Serve beef cheeks with baby carrots, creamed potato, creamed polenta, or however you like!