Slow-Braised Beef Cheeks in a Rich Red Wine Sauce

Name: Slow-Braised Beef Cheeks in a Rich Red Wine Sauce
Prep time: 25 min
Cook time: 165 min
Total time: 190 min
Ingredients: 1 kg beef cheeks cut into 3-4 pieces; 4 tbsp olive oil; 4 tbsp cold butter diced; 0.5 stick celery stick finely diced; 4 carrots, finely diced; 2 onions, finely chopped; 2 clove garlic cloves; 12 medium-sized mushrooms; 2 sprig parsley sprigs finely chopped, plus 1 tbsp; 1 bay leaf; 5 peppercorns; 5 allspice berries; 1 sprig thyme sprig plus extra for garnishing; 1 sprig rosemary sprig; 2 tbsp tomato puree; 1 l good-quality red wine; 700 ml beef stock; 1 tbsp granulated sugar; 1 portion Mashed potatoes, to serve

Experience the ultimate comfort food with these melt-in-your-mouth beef cheeks, slow-cooked in a deep, velvety red wine reduction. Served over creamy mashed potatoes with golden sautéed mushrooms, this dish is a masterpiece of flavor and texture.

Servings---

Prep Time25 Mins

Cook Time165 Mins

Difficulty

Intermediate

Ingredients

beef cheeks cut into 3-4 pieces
1 kg
olive oil
4 tbsp
cold butter diced
4 tbsp
celery stick finely diced
0.5 stick
carrots, finely diced
4
onions, finely chopped
2
garlic cloves
2 clove
medium-sized mushrooms
12
parsley sprigs finely chopped, plus 1 tbsp
2 sprig
bay leaf
1
peppercorns
5
allspice berries
5
thyme sprig plus extra for garnishing
1 sprig
rosemary sprig
1 sprig
tomato puree
2 tbsp
good-quality red wine
1 l
beef stock
700 ml
granulated sugar
1 tbsp
Mashed potatoes, to serve
1 portion

Step-by-Step Instructions

Pat the beef cheeks thoroughly dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Brown the beef cheeks on all sides until they develop a deep, dark crust. Remove the meat from the pot and set aside.

In the same pot, add the diced celery and carrots. Sauté for about 8 minutes until golden and softened. Add the onions and garlic, cooking for another 5 minutes. Stir in the chopped parsley, bay leaf, peppercorns, allspice berries, thyme, rosemary, and tomato puree. Cook for 1 minute until the aromatics are fragrant.

Pour in the red wine and bring the mixture to a boil. Reduce the heat and simmer uncovered for about 30 minutes, or until the liquid has reduced by two-thirds. While the wine reduces, preheat your oven to 140°C (120°C fan/Gas Mark 1).

Return the browned beef cheeks to the pot and pour in the beef stock. Cover with a tight-fitting lid and place in the oven. Braise gently for approximately 2 to 2.5 hours, or until the meat is tender enough to be easily pulled apart with a fork.