WINE BRAISED BEEF CHEEKS
|Serves: 6 Tous niveaux|
> 1.5kg beef cheeks
1 | Season the beef cheeks with salt and fresh ground pepper.
2 | Preheat oven to 160C with a baking pan inside.
3 | In a frying pan heat the clarified butter.
4 | Sear the beef cheeks, turning them occasionally until golden brown on all sides. Transfer them to the warm baking pan. Set aside.
5 | Add to the frying pan the chopped carrot, onion and celery stalk and cook about 5 minutes.
6 | Stir in the wine, port wine and the balsamic vinegar and bring to a boil and cook for about 15 minutes until reduced by ¾.
7 | Add the stock, thyme and parsley springs and bay leaves and bring to a boil.
8 | Transfer to the baking dish and pour over the beef cheeks.
9 | Cover with aluminum foil and braise in the oven for approximately 3-4hours until the meat is tender.
10 | Uncover and roast for another 15 minutes at 180C.
11 | Remove from the oven, discard the thyme and parsley springs, shred the meat with 2 forks.
12 | Serve the beef cheeks with the sauce over buckwheat or fresh pasta.
› Enjoy !