Red Wine Braised Beef Cheeks
Perfect for a cold night in, these Red Wine Braised Beef Cheeks are rich, hearty and full of deep flavour. Slow-cooked until melt-in-your-mouth tender, the beef is infused with red wine and aromatics for a comforting, restaurant-quality dish at home.
Even better, it can be made ahead — so dinner’s ready when you walk through the door.
Red Wine Braised Beef Cheeks
Servings
4
Prep Time
15 minutes
Cook Time
160 minutes
Perfect for a cold night in, these Red Wine Braised Beef Cheeks are rich, hearty and full of deep flavour. Slow-cooked until melt-in-your-mouth tender, the beef is infused with red wine and aromatics for a comforting, restaurant-quality dish at ho...
Author:Australian Beef
Ingredients
-
1kg Beef Cheeks
1 tbsp olive oil
1 onion, diced
1 stick of celery, diced
1 carrot, diced
2 cloves garlic, sliced
4 sprigs of thyme
1 cup red wine
-
1 cup beef stock
Directions
Preheat the oven to 170ºC. Place a casserole over a moderately high heat and cook the beef cheeks in the oil for 3 minutes on each side or until nicely coloured. Transfer to a plate.
Add the onion, celery, carrot and garlic to the pan and cook for a minute or until lightly coloured.
Add the beef cheeks along with the thyme, wine and stock and bring to the boil. Cover and place in the oven for 2-2 ½ hours or until the cheeks are very tender.
Season with salt and pepper and serve with cauliflower puree and a kale salad.