Serves 8
Ingredients:
- 2 tbsp extra virgin olive oil
- 2kg beef cheeks, trimmed
- 1 carrot, finely chopped
- 1 stalk celery, trimmed and finely chopped
- 6 cloves garlic
- ¼ cup tomato paste
- ½ cup store-bought caramelised onion jam
- Thyme and bay leaves, 1 sprig each
- 1 cup red wine
- ¼ cup brown sugar
- 2 cups beef stock
- ¼ cup sherry vinegar
- 10g dried porcini mushrooms, chopped
Method:
- Preheat oven to 200°C (180°C fan forced). Heat half the oil in a large, flameproof, heavy-based, ovenproof saucepan (or roasting pan) over medium heat. Season the beef cheeks with salt and pepper and cook for 3-4 minutes each side or until well browned. Set aside.
- Add the remaining oil to the pan, add the carrot, celery and garlic and cook for 3-4 minutes or until golden. Add the tomato paste and caramelised onion jam and cook, stirring, for a further minute. Add the thyme and bay leaves, wine, sugar, stock, vinegar, porcini mushrooms and beef cheeks.
- Increase heat to high; bring to a simmer. Cover with a tight-fitting lid, transfer to oven and cook for between two hours, 15 minutes and two hours, 30 minutes; or until the beef is tender.
- Serve beef cheeks and braising liquid on soft polenta or mashed potato.
Smart Tips:
- For an instant rich ragu: Shred beef cheeks with braising liquid, a perfect base for an indulgent lasagna or pasta.
- How to freeze/store: Place the beef cheeks and braising liquid in glass containers and freeze. Or shred the beef cheeks, mix with braising liquid and freeze.
- To thaw: Thaw in the refrigerator for 1-2 hours or until defrosted.
- To reheat: Place beef cheeks in a small ovenproof container, spoon over 1 cup of braising liquid, cover with foil and heat in a preheated 200°C (180°C fan forced) oven for 15 minutes or until heated through. Place the braising liquid in a small saucepan over low heat, bring to a simmer.
- For the shredded beef cheek mixture, place beef cheeks in a shallow saucepan on a low heat. Cover with lid and heat for 15 minutes, or until heated through, stirring occasionally.
You can use this as a master recipe to make delicious beef & bacon pies, or baked eggs with harissa & sumac beef. Click images below for recipes:
Beef, Barley & Bacon Pie with Hot Water Pink Peppercorn Pastry
Baked Eggs with Spicy Harissa & Sumac Beef
