For melt-in-the-mouth flavour, this beef cheeks recipe is perfect for a lazy winter day.
Ingredients
Method
Preheat oven to slow, 150°C.
Heat oil in a large flameproof casserole dish on high. Cook beef in 2-3 batches, 4-5 minutes each, until well browned all over. Remove from dish and set aside.
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.
Return beef to dish and add stock. Bake, covered, 5-6 hours, until beef is very tender.Â
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.
Return beef to pan with sauce and heat through. Serve beef and sauce with polenta and green beans. Garnish with extra parsley.
Cook’s tip
- Prepare instant polenta following packet instructions.
- You could also use chuck steak or gravy beef, trimmed and cut into large chunks. Reduce cooking time by 2 hours.
You might also like:
Country style beef and lentil braise
Related stories
Native ad body.
Native ad body.
Native ad body.
