Braised Beef Cheeks

Name: Braised Beef Cheeks
Ingredients: 4 beef cheeks large; 4 bacon rashers; 4 brown onions mediums; 12 cloves garlic peeled and left whole; 4 sticks celery; 1 leek medium; 2 large carrots; 2 red capsicum; 4 tomatoes; 2 tablespoons oil; seasoned flour; 1 1/2 cups red wine; fresh thyme; salt; pepper; 1 teaspoon sugar; flour; 2 liters beef stock

18 ingredients

4 steps

Ingredients

4 beef cheeks large
4 bacon rashers
4 brown onions mediums
12 cloves garlic peeled and left whole
4 sticks celery
1 leek medium
2 large carrots
2 red capsicum
4 tomatoes
2 tablespoons oil
seasoned flour
1 1/2 cups red wine
fresh thyme
salt
pepper
1 teaspoon sugar
flour
2 liters beef stock

Directions

1

Remove fat and sinew and cut cheeks in half. Cut bacon in lardons, peel and dice vegetables.
2

Using a stainless steel pot, heat oil. Toss cheeks in seasoned flour and shake off excess. Brown in oil on both sides, then set aside.
3

Saute vegetables until golden brown, sprinkle with a little flour, add wine and reduce a little. Add cheeks, thyme, seasoning and stock and bring to a simmer. Cover and cook in 150deg.C. oven for approximately 1 1/2 hours.
4

When meat is cooked, remove cheeks and reduce sauce to a good consistency. Return cheeks to sauce and keep warm until ready to serve.