Braised Beef Cheeks

Photo: flickr user avlxyz

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Serve with garlic mashed potatoes topped with gremolata.

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Yield:

1.0 servings

Added:

December 10, 2010

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Ingredients

4 large beef cheeks

4 rashers bacon

4 mediums brown onions

12 cloves garlic, peeled and left whole

4 stick celery

1 medium leek

2 large carrots

2 tablespoons oil

seasoned flour

1 1/2 cups red wine

fresh thyme

1 tsp sugar

2 liters beef stock

Preparation

1

Remove fat and sinew and cut cheeks in half. Cut bacon in lardons, peel and dice vegetables.

2

Using a stainless steel pot, heat oil. Toss cheeks in seasoned flour and shake off excess. Brown in oil on both sides, then set aside.

3

Saute vegetables until golden brown, sprinkle with a little flour, add wine and reduce a little. Add cheeks, thyme, seasoning and stock and bring to a simmer. Cover and cook in 150deg.C. oven for approximately 1 1/2 hours.

4

When meat is cooked, remove cheeks and reduce sauce to a good consistency. Return cheeks to sauce and keep warm until ready to serve.

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