Slow Cooked Beef Cheeks With Red Wine Sauce
June 18th 2010 03:10
Ingredients
30ml (1floz) Vegetable oil
4 Beef cheeks
1 Brown onion
1 Celery stalk
½ Carrot
60ml (2floz) Tomato Paste
1 Bay leaf
Salt and Pepper
½ bottle Red Wine
300ml (½ pint) Water
Method
Pre-heat the oven to 170°c (340°f).
Remove the sinew and some of the fat from the meat using a sharp knife.
Heat the oil in a heavy based roasting pan on the stove top.
Sear the meat on both sides to seal them.
Add the carrot, onion and celery and brown them.
Add the tomato paste, bay leaf and salt and pepper.
Add the red wine (I used a Victorian ‘Whispers’ Shiraz).
Add enough hot water to almost submerge the meat and stir.
Cover with a lid or aluminium foil and braise in the oven for two hours.
When the meat is tender enough to tear a piece off, drain some of the cooking liquid off to make the sauce.
Turn the oven off, cover the meat and return it to the oven to keep warm.
Boil the cooking liquid until it is reduced by half its volume.
Remove from the heat and thicken with roux, or with gravy powder dissolved in a little cold water.
Slice the beef cheeks horizontally in half and top with the red wine sauce.
Serve hot, accompanied with vegetables and a glass of the remaining Shiraz.
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Comment by Samantha Elley
Food Journo
The Sandwich Shak
Vintage Foodie
Little House among the Canefields
I could almost taste and smell it while reading your recipe.
Gonna have to try this one.
Thanks for the recipe.
Sam