WINE BRAISED BEEF CHEEKS

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WINE BRAISED BEEF CHEEKS

Ingrédients :

> 1.5kg beef cheeks
> 1 onion, chopped
> 1 carrot, chopped
> 1 celery stalk, chopped
> 600 ml hearty red wine
> 350 ml port wine
> 2 Tbsp balsamic vinegar
> 1.5 l beef or veal stock
> Fresh thyme sprigs
> Fresh parsley springs
> 2 bay leaves
> 1 Tbsp clarified butter
> Salt and fresh ground pepper

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 !