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Braised Beef Cheeks

Succulant, tender and rich complimented with the earthy taste of celeriac my favourite!

Braised Beef Cheeks


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

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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Braised Beef Cheeks.


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3 comments • 8 ratings
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Posted by Report
Tried this last night - absolutely amazing! Thanks for sharing
Posted by Mark25Report
your welcome let me know how you go and enjoy!
Posted by hungry girlReport
This looks AMAZING .... definitely trying it out ... perfect for this cold weather. Thanks Mark!
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