Slow cooked Beef cheeks in Red Wine
A real Winter treat, these slow cooked beef cheeks need little attention one in the oven. A perfect dish to cook in a wood fired oven, conventional oven or slow cooker. Simple yet so satisfying, this is one dish that will have to licking your plate clean.
OVERNIGHT SLOW COOKED BEEF CHEEKS IN RED WINE
OVEN TEMPERATURE 150 DEGREES AND FALLING
3 tbsp olive oil, separated
1.5kg beef cheeks, (4 large or 6 small beef 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 ¾ cup)
4 garlic cloves, minced
6 stems of fresh thyme or 1½ tsp dried thyme leaves
4 dried bay leaves (or 3 fresh bay leaves)
1 cup beef stock
2 cups red wine (full bodied eg. cabernet sauvignon or merlot)
3 tsp salt, separated
1. 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.
2. Heat 2 tbsp olive oil in a large heavy based pan (or casserole dish with a lid if you are baking or pot if you are cooking on the stove) over high heat. Sear the beef cheeks on each side until nicely browned. If your pan is not large enough, work in batches rather than crowding the pan. Remove beef cheeks onto a plate, loosely cover with foil to keep warm.
3. Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic, onion and carrots. Sauté for 3 minutes until onion is becoming translucent, then add the celery and sauté for a further 3 minutes.
4. Return the meat to your pot and add in your remaining ingredients. Place on your lid and place in the centre of your wood fired oven with the door on. Allow to cook overnight, long and slowly. Remove from the oven the following morning.
5. Once cooked, serve on creamy potato mash or fresh cooked fettuccine.
NOTE: This recipe is adaptable for a conventional oven. Cook at around 120 degrees for 10-12 hours.