Recipe

Beef cheeks with mushrooms and braised cabbage

This melt-in-your-mouth beef stew is full of flavour and perfect for a cold night.

  • 4 hrs 15 mins cooking
  • Serves 6
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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.
Looking for more slow-cooked beef recipes?

Ingredients

Beef cheeks with mushrooms and braised cabbage
  • 4 beef cheeks (1.6kg)
  • 1 medium brown onion (150g), chopped coarsely
  • 1 medium carrot (120g), chopped coarsely
  • 1 stalk celery (150g), trimmed, chopped coarsely
  • 8 clove garlic, bruised
  • 1 dried bay leaf
  • 6 sprigs fresh flat-leaf parsley
  • 2 cup (500ml) dry red wine
  • 1 cup (250ml) tawny port
  • 1/4 cup (35g) plain (all-purpose) flour
  • 1/3 cup (80ml) olive oil
  • 2 cup (500ml) beef stock
  • 1 tablespoon dried porcini mushrooms, chopped coarsely
  • 2 tablespoon tomato paste
  • 8 large portobello mushrooms (400g), trimmed
Braised cabbage
  • 2 tablespoon olive oil
  • 1 medium red onion (170g), sliced thinly
  • 1/2 small savoy cabbage (600g), shredded finely

Method

Beef cheeks with mushrooms and braised cabbage
  • 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.

Notes

Serving suggestions: Serve with mashed sweet potato or cannellini beans. Suitable to freeze at the end of step 5.

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