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Braised Beef Cheeks

Recipe submitted by Mark25

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succulant tender and rich complimented with the earthy taste of celeriac my favourite

Serves 4 to 6

Ingredients

500g beef cheeks trimmed and slice in half
1 x onion finely diced
2 x cloves garlic crushed
100g x brown sugar
400ml x red wine
1 litre x veal stock
1 litre x chicken stock
1 x punnet cherrie tomatoes
1 x t spoon fresh thyme leaves
salt
pepper

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Method

preheat oven to 150c
on a high heat place a casserole dish on the stove with a little oil
season cheeks with salt and pepper
when oil is very hot add the cheeks seal all over untill brown
remove from dish and set a side
add the onion and garlic and sweat for 4/5 minutes
add the sugar and red wine reduce to a syrup
return the beef cheeks to the dish and cover with stocks and simmer
place a lid on top and place in the oven
cook for 3 hours
remove from oven add the tomato and thyme
replace back in the oven and cook for 1 more hour
remove from oven
drain the beef cheeks and keep warm
on a high heat reduce the stock by half care not to let the stock boil over skimming off any excess fat
once the stock has reduced and is slightly thicker in constancy return the beef cheeks to the sauce
check seasoning and serve in a bowl with asparagus and celeriac puree

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Notes & Tips

reducing the stock quickly can help prevent sauce becoming bitter skimming stops any fat boiling back in to your sauce thus leaving a greasey taste you can successfully use premade stocks veal stock can be exchanged for beef stock but veal stock gives a silky smooth texture so it is worth sourcing

Recipe Rating

Preparation Time: 30M

Cooking Time: 4H30M

What do you think?

JO November 2009

Mark, your recipe looks great, i have bought the cheeks, they still have sinew on them, the butcher said to leave it on because it gives it flavour and it will melt, but all recipes tell you to cut the sinew off?

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Mark25 June 2009

your welcome let me know how you go and enjoy!

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hungry girl June 2009

This looks AMAZING .... definitely trying it out ... perfect for this cold weather. Thanks Mark!

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