Braised Beef Cheek
Cosy up with this classic winter warmer, featuring the most tender meat imaginable cooked low and slow for a rich, rich flavour. Delicious served with comfort hugging buttery mash and tenderstem broccoli or winter greens.
- 4 x beef or ox cheeks
- 3 ltr beef stock
- Salt & pepper
- 2 x Carrots
- 3 x Onions
- 3 x sticks of Celery
- 2 leeks
- Cornflour, if required
Roughly chop the vegetables and place in a deep baking tray or casserole dish.
Season the beef or ox cheeks and lay on top of the vegetables.
Pour over the beef stock to completely cover all the ingredients.
Cover with parchment paper and then cover tightly with foil or place on a well-fitting casserole dish lid –you don’t want to lose any of those delicious juices!
Cook at 120°C for 12 hours.
Remove the cheeks from the dish and set aside on a plate. Meanwhile, strain the cooking liquor.
In a saucepan reduce 300ml of red wine by half then add the cooking liquor, reduce by half then thicken with a little cornflour if required.
Serve with buttery mash, winter greens or tenderstem broccoli and a large glass of red wine!