Braised Beef Cheeks
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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 red capsicum
4 egg tomatoes
2 tablespoons oil
seasoned flour
1 1/2 cups red wine
fresh thyme
salt
pepper
1 tsp  sugar
flour
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.

About


Serve with garlic mashed potatoes topped with gremolata.