WINE BRAISED BEEF CHEEKS |
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Ingrédients :
> 1.5kg beef cheeks |
Directions: | |
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. |
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› Enjoy ! |