Name: Braised beef cheeks in red wine
Prep time: 30 min
Cook time: 405 min
Total time: 435 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1.5 kilogram beef cheeks, trimmed, seasoned; 2 onions, chopped; 2 carrots, peeled, chopped; 2 celery sticks, chopped; 1/2 bunch parsley, plus extra, to serve; 1/2 bunch thyme; 6 bay leaves; 6 garlic cloves, peeled; 4 anchovies; 3 cup red wine; 3 cup chicken stock; instant polenta, to serve; steamed green beans, to serve

Ingredients

2 tablespoon olive oil

1.5 kilogram beef cheeks, trimmed, seasoned

2 onions, chopped

2 carrots, peeled, chopped

2 celery sticks, chopped

1/2 bunch parsley, plus extra, to serve

1/2 bunch thyme

6 bay leaves

6 garlic cloves, peeled

4 anchovies

3 cup red wine

3 cup chicken stock

instant polenta, to serve

steamed green beans, to serve

Method

1.Preheat oven to 150°C.

2.In a large flameproof casserole dish, heat oil on high. Cook beef in 2-3 batches, 4-5 minutes each, until well browned all over. Remove from dish and set aside.

3.Reduce heat to medium. Add vegetables. Cook, stirring, 4-5 minutes. Add herbs, garlic and anchovies. Cook a further 2 minutes. Pour wine into pan and simmer 3-4 minutes, to deglaze and reduce liquid by one-third.

4.Return beef to dish and add stock. Bake, covered, 5-6 hours, until beef is very tender.

5.Transfer beef and half vegetables to a bowl. Discard bay leaves and thyme, Using a hand blender, process cooking liquid and remaining vegetables until smooth. Strain through a fine sieve into a clean saucepan. Bring to boil on medium. Reduce heat to low. Simmer 5-10 minutes. until reduced by one-third and thickened slightly.

6.Return beef to pan with sauce and heat through. Serve beef and sauce with polenta and green beans. Garnish with extra parsley.

Prepare instant polenta following packet instructions. You could also use chuck steak or gravy beet, trimmed and cut into large chunks. Reduce cooking time by 2 hours.
Note

Woman's Weekly Food

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Ingredients

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