Beef cheeks are as the name suggests, the cheek muscle of a cow. Beef cheeeks are an incredibly tough cut of meat that needs to be slow-cooked to make them tender and stringy texture, like pulled pork.
Looking for more beef stews and casseroles?
Braised beef cheeks in red wine
Tender, meltingly good beef cheeks cooked in red wine are perfect for a rainy weekend in.
- 3 hrs 30 mins cooking
- Serves 6
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Ingredients
Braised beef cheeks in red wine
- 1.8 kilogram beef cheeks
- 2 tablespoon olive oil
- 1 brown onion (250g), chopped coarsely
- 2 carrot (240g), chopped coarsely
- 3 cup (750ml) dry red wine
- 1/4 cup (60ml) red wine vinegar
- 2 x 400g canned whole tomatoes
- 1 tablespoon light brown sugar
- 1 fennel bulb (550g), trimmed, cut into thin wedges
- 6 black peppercorns
- 2 sprigs fresh rosemary
- 2 tablespoon fresh oregano leaves
- 400 gram spring onions, halved
- 250 gram swiss brown mushrooms
Cheesy polenta
- 2 1/2 cup (625ml) water
- 2 1/2 cup (625ml) milk
- 1 1/4 cup (210g) polenta
- 1/2 cup (50g) finely grated parmesan cheese
- 40 gram butter
Method
Braised beef cheeks in red wine
- 1Preheat oven to 160°C (325°F).
- 2Trim beef. Heat half the oil in large flameproof casserole dish; cook beef, over heat, in batches, until browned all over. Remove from dish.
- 3Heat remaining oil in same dish; cook brown onion and carrot, stirring, until onion softens. Add wine, vinegar, undrained tomatoes, sugar, fennel, peppercorns, rosemary and oregano, then return beef; bring to the boil. Cover; cook in oven 2 hours.
- 4Stir in spring onion and mushrooms; cook 45 minutes or until beef is tender.
- 5Meanwhile, make the cheesy polenta. Bring the water and milk to the boil in large saucepan. Gradually add polenta, stirring constantly. Reduce heat; simmer, stirring, about 10 minutes or until polenta thickens. Stir in cheese and butter.
- 6Serve beef with cheesy polenta and, if you like, sprinkle with extra rosemary leaves.
Notes
Polenta tends to thicken on standing, so serve immediately after cooking.
