The weather is turning cold here in New Zealand, this slow braised beef cheeks in a red wine sauce, is the perfect winter dish. Classic flavours and cooking methods come together to create a melt in your mouth beef with a delicious sauce.
How to cook with beef cheeks?
Beef cheeks might seem a confronting cut, but once seared in a hot pan and slow cooked in a tasty beef stock, your oven does the rest for you. After a long slow braise the beef cheeks come out meltingly tender, rich in flavour. Serve with shallots, baby carrots and creamy mash potatoes, for a dish the whole family will love.
Beef cheeks are such a great piece of meat for long slow cooking. They have wonderful flavour as the muscle is one of the most used on the animal. Beef cheeks take on flavour really well and work well in a curry sauce, slow cooked in a tomato ragout or even smoked!
The key to creating the perfect slow braised beef cheeks, is taking a little extra care at the beginning to build a delicious base full of flavour and sear the meet well. This steps don't take long but make a massive difference in flavour and texture of the meat.
So in answer to the question we see a lot, should a sear my beef before slow cooking. The answer is always YES, your taste buds will thank you!
Dress the finished dish with a little rocket and almond pesto for another flavour highlight!
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This slow braised beef cheeks in a red wine sauce ticks so many boxes. This is real soul food both warming and comforting, simple to make yet packs a punch in the flavour department. Make sure to follow our few basic steps to build a great flavour base and create the perfect melt in your mouth meat. Serve with your faviourte sides and you are on to an absolute winner the whole family will love!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour, that the whole family will enjoy.
Slow Cooked Beef Cheeks
- 2 Beef cheeks
- Salt and pepper to season
- 50 ml Canola oil
- 12 Shallots peeled
- 1 bulb Garlic broken into cloves, leaving the skin on
- 1 tablespoon Capers
- 4 Anchovy fillets
- 250 ml Red wine
- 2 sprigs Rosemary
- 500 ml Beef stock
Rocket and Almond Pesto (optional)
- 50 g Rocket
- 1 clove Garlic
- 100 ml Olive oil
- 20 g Almonds
- 30 g Parmesan grated
- Salt to taste
Rocket and Almond Pesto (Optional)
- Place the rocket, garlic, almonds, grated parmesan and oil into a small blender and blend until smooth. Season with a pinch of salt. Set aside.
- Pre heat the oven to 140 deg C
- Take your beef cheeks and trim off any sinue or silver skin
- Heat a cast iron dish on the stove top to a medium heat. Add the canola oil.
- Season the prepared beef cheeks with a good pinch of salt and pepper and place into the heated cast iron pan skin side down.
- Cook on the skin side for five minutes until the fat has rendered and turned golden brown. Turn over and seal the other side. Remove from the pan and set aside.
- Add the peeled shallots and garlic cloves into the pan and cook until the shallots start to brown. Add the capers, rosemary and anchovies and fry for another minute.
- Add the red wine and reduce by half, Add the beef cheeks back into the pan and add the beef stock. Bring to a simmer then place the lid on and place into the pre heated oven.
- Cook covered for 4 hours until the cheeks and tender and they pull away with a fork.
- Gently remove the beef cheeks and place into your serving dish, spoon over the remaining sauce, shallots and garlic.
- Serve with the rocket pesto, seasonal vegetables and mashed potato