Slow-braised beef cheeks

Name: Slow-braised beef cheeks
Total time: 2 min
Ingredients: 4 tbsp olive oil; 1.5kg beef cheeks, trimmed; 200g speck, thickly sliced; 2 leeks, trimmed and chopped; 4 carrots, peeled and sliced; 4 celery stalks, sliced; 4 garlic cloves, peeled; 500ml red wine; 400ml chicken stock or water; 2 tbsp tomato paste; 4 anchovy fillets; 2 bay leaves; 4 thyme sprigs; 2 rosemary sprigs; 1 tsp sea salt; ½ tsp cracked black pepper; Extra herbs for serving

www.goodfood.com.au

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Total: 2 hours

Servings: 4

Cost: $12.38 /serving

Author : Jill Dupleix

Instructions

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Step 1

1. Heat the oven to 150 degrees. Heat two tablespoons of oil in a heavy pan and sear the beef cheeks in batches over medium heat on all sides, until you get a nice crust.

Step 2

2. Remove the beef, add remaining olive oil and cook the speck, leeks, carrots, celery and garlic, tossing well for 5 minutes. Add the red wine and simmer for 5 minutes, then add the stock, tomato paste, anchovies, bay leaves, thyme, rosemary, sea salt and pepper.

Step 3

3. Return the beef cheeks to the pan and simmer for 5 minutes. Tightly cover, transfer to the oven, and cook for 4½ hours, or until tender.

Step 4

4. To serve, pick out the herbs and discard. Strain half the cooking liquid into a pan and boil for 5 minutes until glossy. Serve the beef cheeks with fresh herbs and mashed potato, pasta or polenta, and ladle the reduced sauce over the top.

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