Braised Beef cheeks

Braised Beef cheeks - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Simplified Tender Beef Cheeks in Red Wine

Simplified Braised Beef cheeks in rich red wine sauce.

No special techniques or crazy ingredients required.

Indulge in the exquisite flavours of French cuisine with this tantalizing recipe for Braised Beef Cheeks in Red Wine.

A culinary delight that is sure to impress, this dish promises to be an experience for the senses.

Succulent beef cheeks are gently seared to seal in their natural juices and then lovingly simmered in a rich red wine reduction, infusing them with an intense and complex flavour profile.

As the pot gently simmers for 3.5 hours, the magic of slow cooking takes over, transforming the beef into melt-in-your-mouth tenderness, creating a dish that is both luxurious and comforting.

Each mouthful is a symphony of flavours, with the wine-infused meat offering an unparalleled richness.

Accompanied by a buttery mash and sauteed mushrooms. This Braised Beef Cheeks in Red Wine will leave lasting memories.

Ingredients

4 beef cheeks (1.5kg)
1 onion
1 large carrot
1 celery stick
2 bay leaves
A few sprigs of thyme
2 garlic cloves
1 tbsp tomato paste
1 tbsp all purpose (plain) flour
1 ½ bottles of red wine
2 cups tawny port wine
Salt and pepper
(Great with buttery mash)

Steps

Step 1
Trim any fat or silver skin off the beef cheeks, pat them dry using kitchen paper towel. Set aside at room temperature 20 minutes.
Step 2
Meanwhile, get your veges ready, diced carrot, celery, and onion. Peeled garlic cloves, bay leaf and thyme also ready.
Step 3
In a large Dutch oven or heavy bottomed pot, place on high heat. Add olive oil. Season the meat with salt, once the oil is hot, sear the beef cheeks in the hot oil until nicely caramelised on each side. Remove the cheeks and set aside.
Step 4
To the same pot, add the diced veges, and tomato paste, cook until soft, no need to brown. Add 1 tbsp all purpose (plain) flour, mix well. Add the garlic, bay leaf and thyme. Deglaze with the wine and port and bring to the boil. If safe, flambe using a flame to burn the alcohol. (If unsafe, forget this step)
Step 5
Place in oven covered and cook 3.5 hours for at 300°F – 150°C
Step 6
Remove from oven, place cheeks on oven proof dish in oven to stay hot.
Step 7
Strain the sauce. Place in saucepan and reduce on a low simmer until nice and glossy with the right consistency. Season with salt and pepper. Mix and serve.

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