This melt-in-your-mouth beef stew is full of flavour and perfect for a cold night. Served with earthy mushrooms and braised cabbage for a full meal.
Would you prefer Massaman beef cheeks, braised beef cheeks with carrot puree, braised beef cheeks with red wine or beer and thyme beef cheeks?
Looking for more slow-cooked beef recipes?
Ingredients
Braised cabbage
Method
1.Combine beef with vegetables, garlic, bay leaf, parsley, wine and port in large bowl, cover; refrigerate overnight.
2.Preheat oven to 110°C/220°F.
3.Drain beef and vegetables, reserve marinade. Pat beef and vegetables dry with absorbent paper. Toss beef in flour to coat; shake off excess.
4.Heat half the oil in 6-litre (24-cup) flameproof dish; cook beef, in batches, until browned. Remove from dish.
5.Add vegetables to dish; cook, stirring, until browned lightly. Add reserved marinade, stock, dried mushrooms and paste; bring to the boil. Return beef to dish, season, cover; cook, in oven, 3½ hours.
6.Heat remaining oil in large frying pan; cook portobello mushrooms, stirring occasionally, until browned lightly. Transfer to another ovenproof dish, cover; cook, in oven, for the last 1 hour of beef cooking time.
7.Meanwhile, to make braised cabbage, heat oil in large saucepan; cook onion, stirring, until softened. Add cabbage, stir to combine; cook, covered, over low heat, stirring occasionally, about 5 minutes or until cabbage is tender. Season to taste.
8.Remove beef and mushrooms from dishes; cover to keep warm. Strain cooking liquid into large heatproof jug; return to pan. Bring to the boil; boil, uncovered, until reduced by half.
9.Slice beef cheeks; serve topped with mushrooms and sauce, accompany with braised cabbage.
Serving suggestions: Serve with mashed sweet potato or cannellini beans. Suitable to freeze at the end of step 5.
Note
