Slow Braised Beef Cheeks Recipes

SLOW COOKED BEEF CHEEKS

Steps:

• 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

BRAISED BEEF CHEEKS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
• Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
• Bake in the preheated oven until beef is very tender, 5 to 6 hours.
• Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.