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Slow cooked beef cheeks in serving dish.
Touria Abada

Slow Cooked Beef Cheeks

5 from 7 votes
Slow cooked beef cheeks in a red wine sauce for melt in your mouth deliciousness.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 2 Beef cheeks
  • Salt and pepper to season
  • 50 ml Canola oil (¼ cup)
  • 12 Shallots peeled
  • 1 bulb Garlic broken into whole cloves, peeled
  • 1 tablespoon Capers
  • 4 Anchovy fillets
  • 250 ml Red wine (1 cup)
  • 2 sprigs Rosemary
  • 500 ml Beef stock (2 cups)

Method
 

Beef Cheeks
  1. Pre heat the oven to 140 °C / 284 °F
  2. Take your beef cheeks and trim off any sinue or silver skin
  3. Heat a cast iron dish on the stove top to a medium heat. Add the canola oil.
  4. Season the beef cheeks with a good pinch of salt and pepper and place into the heated cast iron pan skin side down.
  5. Cook skin side down 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.
Create the sauce
  1. 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.
  2. 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.
Slow cook
  1. Cook covered for 4 hours until the cheeks and tender and they pull away with a fork.
  2. Gently remove the beef cheeks and place into your serving dish, spoon over the remaining sauce, shallots and garlic.
  3. Serve with the rocket pesto, seasonal vegetables and mashed potato and enjoy!

Notes

Optional - serve dressed with a little of our rocket and almond pesto.