Name: Braised beef cheeks in red wine
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1.6 kilograms beef cheeks, trimmed; 1 medium brown onion (150g), chopped coarsely; 1 medium carrot (120g), chopped coarsely; 3 cups (750ml) dry red wine; ¼ cup (60ml) red wine vinegar; 800 grams canned whole tomatoes; ¼ cup (55g) firmly packed light brown sugar; 6 black peppercorns; 2 sprigs fresh rosemary; 2 tablespoons fresh oregano leaves; 1 large fennel bulb (550g), cut into thin wedges; 400 grams spring onions, trimmed, halved; 200 grams swiss brown mushroom; Soft polenta, for serving

Braised beef cheeks in red wine

This rich slow-cooked beef cheeks recipe is a great winter dinner party main.

Serves 4

Prep

30M

Cook

Total

3H 30M

Ingredients

2 tablespoons olive oil

1.6 kilograms beef cheeks, trimmed

1 medium brown onion (150g), chopped coarsely

1 medium carrot (120g), chopped coarsely

3 cups (750ml) dry red wine

¼ cup (60ml) red wine vinegar

800 grams canned whole tomatoes

¼ cup (55g) firmly packed light brown sugar

6 black peppercorns

2 sprigs fresh rosemary

2 tablespoons fresh oregano leaves

1 large fennel bulb (550g), cut into thin wedges

400 grams spring onions, trimmed, halved

200 grams swiss brown mushroom

Soft polenta, for serving

Method

1.Preheat oven to 160°C

2.Heat half the oil in a large flameproof baking dish; cook beef over heat, in batches, until browned all over. Remove from dish.

3.Heat remaining oil in same dish; cook brown onion and carrot, stirring, until onion softens. Return beef to dish with wine, vinegar, tomatoes, sugar, peppercorns, herbs and fennel; bring to the boil. Cover dish; transfer to oven. Cook, covered, in oven for 2 hours.

4.Stir in spring onion and mushrooms; cook, uncovered, in oven a further 45 minutes or until beef is tender.

5.Serve with soft polenta.

Freezing: Complete recipe to the end of step 3. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan, adding a little stock or water if necessary, then continue from step 4.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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