Slow Cooked Beef Cheeks in Red Wine Sauce

Slow Cooked Beef Cheeks in Red Wine Sauce

  • 3 tbsp olive oil , separated
  • 1.5 kg beef cheeks
  • 1 onion, roughly diced (about 1 cup)
  • 1 celery stalk, roughly diced (about 1 cup)
  • 1 carrot, roughly diced (about 3/4 cup)
  • 4 garlic cloves, minced
  • 6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
  • 4 dried bay leaves (or 3 fresh bay leaves)
  • 1 cup (250 ml) beef stock (broth)
  • 2 cups (500 ml) red wine (full bodied, like cabernet sauvignon or merlot)
  • 2 - 3 tsp saltseparated
  • Black pepper
Stove and oven directions
  • Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
  • Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), the place lid on.
  • Stove: Simmer on medium low for 2 to 2 1/2 hours until the cheeks are very tender, turn at least once during cooking.
  • Oven: 160C/320F for 3 to 3 1/2 hours .
  • Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.
  • Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.
  • Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 3 to 5 minutes.
  • Do a taste test and adjust the seasoning (salt and pepper) to your taste.
  • Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.
Serve with
  • Serve beef cheeks on ultimate creamy mashed potato or creamy mashed cauliflower, drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.

Recipe by Nagi |

Mavy Tashbaeva

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