Slow cook the beef cheeks until they are fall apart tender – stove 2.5 hrs, oven 3.5 hrs, slow cooker 8 hrs, pressure cooker / Instant Pot 1 hr Saute garlic, onion, carrots and celery – our soffrito, the flavour base for the sauce Though it does take time to slow cook, it’s an incredibly straightforward recipe:īrown beef cheeks aggressively – this is key for flavour! Handy to have when you need wine for other recipes! How to make this Beef Cheeks Recipe If the wine is not to your standard for drinking, measure out cups and pour them into ziplock bags and freeze them. Who would make a slow cooked beef recipe using a $40 bottle of wine?). I bet not even the greatest food critic in the world would be able to tell if it was a discounted $5 end of bin special or a $40 reserve Cab Sav. I do not believe that at all for slow cooked dishes – and the New York Times agrees.įor quick sauces, yes, absolutely. Go to your local liquor outlet and look for end of bin specials and pick up a bottle of a full bodied red wine like Merlot or Cabernet Sauvignon.Ī pet peeve of mine are recipes that tell you that you must use good quality drinking wine for slow cooking recipes. My Slow Cooked Beef Cheeks recipe is made with a classic Italian red wine braising liquid. The deep, warm, complex flavours of red wine are perfect for using as the stock base for slow cooked beef dishes. This is a magnificent dish that takes a budget cut of beef and transforms it with little effort into a fine dining restaurant dish! Cut them into 250g/8oz chunks so the same cooking times and liquid quantities in this recipe will apply. If you can’t find Beef Cheeks, other slow cooking beef cuts will work fine – Beef Short Ribs would be an ideal substitute. But nowadays, thanks to shows like Masterchef and My Kitchen Rules, the price has been driven up but on the plus side, they are now regulars at mainstream stores like Coles and Woolies! We’re making a fine dining quality dish here, but it just calls for a trip to your local grocery store! Here’s what you need: Beef Cheeksĥ years ago, they were cheaper and weren’t always available in the large supermarkets here in Australia. What you need for this Beef Cheeks recipe Every mouthful is juicy and luscious and even just typing up this post is making my mouth water! Little known fact: Beef cheeks are the KING of all slow cooking cuts of beef! What are beef cheeks?īeef Cheeks are the cheek muscle of cows and they are a very tough cut of meat that needs to be cooked long and slow to make it tender. It absorbs the flavours of braising liquid well and when you cut into it, it is stringy, almost like pulled pork.īut unlike beef chuck (used for Beef Stew and Pot Roast), Brisket and even Beef Short Ribs which have patches of really juicy sections and also some that can (sometimes) be a bit dry, not a single part of the beef cheek is dry. □ I had lunch at an upscale bistro on the weekend where Beef Cheeks were on the menu for $35 a serving! This is a magnificent dish that takes a budget cut of beef and transforms it with little effort into a dish that you’ll find on the menu of fine dining restaurants.Įxcept it’s 80% cheaper. Make this in your slow cooker, pressure cooker or on the stove! Perfectly accompanied with creamy mashed potatoes, this is a very easy dish that is suited to an elegant dinner party or a hearty midweek meal. These slow cooked Beef Cheeks are braised in a beautiful red wine sauce until they are so meltingly tender, you can eat it with a spoon! The braising liquid in this Beef Cheeks recipe is infused with incredible flavour and when pureed, transforms into a thick, luscious gravy-like sauce.
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