Slow Cooked Beef Cheeks in Red Wine Sauce

Ingredients

Instructions

Prepare the beef cheeks: Cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
Add the celery and carrot,s sauté for a further 3 minutes.
Follow directions for your chosen cooking method below.

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 | https://www.recipetineats.com/slow-cooker-red-wine-beef-cheeks/