Slow Cooked Red Wine Beef Cheeks – Super Butcher

Slow Cooked Red Wine Beef Cheeks

Adapted from www.recipetineats.com

00:15 Prep | 03:45 Cook | Serves 4  

Preparation

Ingredients
Serves: 4

  • 3 tbsp olive oil , separated
  • Approx 2kg Jacks Creek Beef Cheeks (4 cheeks)
  • 1 onion (white, brown or yellow), roughly diced (about 1 cup)
  • 1 celery stalk , roughly diced (about 1 cup)
  • 1 carrot , roughly diced (about 3/4 cup)
  • 4 garlic cloves , minced
  • 6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
  • 4 dried bay leaves (or 3 fresh bay leaves)
  • 1 cup (250 ml) beef stock (broth)
  • 2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot)
  • 2 - 3 tsp salt , separated
  • Black pepper
  •  

Method

Directions

  • Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
  • Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
  • Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
  • Add the celery and carrot,s sauté for a further 3 minutes.
  • Follow directions for your chosen cooking method below.

SLOW COOKER DIRECTIONS

  • Pour the onion mixture into the slow cooker and place the beef cheeks on top.
  • Pour the wine into the pot and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.
  • Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
  • Cook in the slow cooker on Low for 8 hours or High for 6 hours
  • Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
  • Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.
  • Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 10 minutes.
  • Do a taste test and adjust the seasoning (salt and pepper) to your taste.
  • Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

PRESSURE COOKER DIRECTIONS

  • Follow the Slow Cooker directions but cook on high in your pressure cooker for 1.5 hours on high. Release steam naturally.

STOVETOP AND OVEN DIRECTIONS

  • Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
  • Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), then place lid on.
  • Stove: Simmer on medium low for 2 to 3 hours until the cheeks are very tender, turn at least once during cooking.
  • Oven: 160C for 3 to 4 hours .
  • Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.
  • Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.
  • Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 3 to 5 minutes.
  • Do a taste test and adjust the seasoning (salt and pepper) to your taste.
  • Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

TO SERVE

  • Serve beef cheeks on creamy mashed potatoes or cauliflower.

Available This Wednesday Only

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Ox cheeks are deliciously marbled, gelatinous pieces of beef perfect for slow cooking. Braise in a red-wine concoction, or smoke them in a BBQ! The choice is yours.

Whatever you choose, make sure you cook these cheeks low & slow for a long period of time to unlock their full potential. These cheeks come pre packaged with 2 cheeks per 1.1kg sealed bag.

Jack’s Creek is a leader in breeding, growing, feeding, processing and marketing a range of premium beef.

 

Their products are proudly produced from Australian grain fed Wagyu and Black Angus cattle.

Jack's Creek 150 Day Grain Fed Verified Black Angus.

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