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Braised Beef Cheeks 

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Ingredients

20g Dried Porcini Mushrooms
5 Beef Cheeks Trimmed
Olive Oil
150g Pancetta
1/2 Celary Heart
2 Red Onions
2 Carrots
8 Cloves Garlic
1/2 Cinnamon Stick
1 Bunch Mixed Fresh Herbs
500ml Red Wine
680g Passata
2 Large Agria Potatoes
50ml Cream
Butter

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Braised Beef Cheeks 

  • Medium

Ingredients

Directions

Steps

1
Done

Preheat the oven to 160ºC.

2
Done

Cover the porcini with boiling kettle water and leave to rehydrate. 

3
Done

Season the beef cheeks with sea salt and black pepper, then brown them in a large casserole pan on a high heat with a splash of oil, turning until well coloured all over.

4
Done

Meanwhile, slice the pancetta into lardons. Peel the celery, onions and carrots, then chop into rough 1cm dice. 

5
Done

In a pestle and mortar, crush the cloves with 1 tsp each of salt and pepper, then peel and pound in the fresh garlic, add to the veggies.

6
Done

When brown, push the cheeks to one side of the pan and reduce to a medium heat. Add the pancetta and cinnamon, stirring until the pancetta is lightly golden.

7
Done

Drain the porcini, reserving the liquor, then roughly chop and add to the pan with the veg. Tie the herbs together, then stir in with the garlic mixture. Fry for 15 minutes, or until soft, stirring occasionally.

8
Done

Pour in the wine, let it reduce by half, then pour in the reserved porcini water and the passata. Fill the passata bottle with water and pour into the pan. Cover with greaseproof paper and a lid.

9
Done

Cook in the oven for 4 hours, or until the meat is outrageously tender and the sauce has thickened. Taste the sauce and season, if needed, then serve up with mashed potato.

The Cafe

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Chicken Chow Mein
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Flat-Iron Steak with Garlic Butter and a Creamy Chimichurri Sauce
previous
Chicken Chow Mein
next
Flat-Iron Steak with Garlic Butter and a Creamy Chimichurri Sauce