Beef cheeks in Red wine sauce

Name: Beef cheeks in Red wine sauce
Total time: 10800 s
Yield: 4 people
Cuisine: British
Ingredients: 2 beef cheeks; 1 onion; 3 carrots; 3 celery stalks; 300 ml red wine; 500 ml beef stock; Salt to taste; 1 tbsp flour; 3 tbsp olive oil

Jose Navarro @jnavarro

Bristol

#cookeverypart
This recipe works very well with multiple cuts like ox tail or short ribs.

Jose Navarro @jnavarro

Bristol

#cookeverypart
This recipe works very well with multiple cuts like ox tail or short ribs.

Saved

Ingredients

3 hours

4 people

2beef cheeks
1onion
3carrots
3celery stalks
300 mlred wine
500 mlbeef stock
Salt to taste
1tbsp flour
3tbsp olive oil

Saved

Steps

3 hours

1

Clean the beef cheeks by removing the fat with a sharp knife. Dice the onion and slice the celery and carrots.
2

We will be cooking this recipe in the oven. I used a cast iron pot. Preheat the oven at 180C.
Add the olive oil and fry the cheeks for 2 or three minutes at medium heat until brown outside.
3

Add the onion, carrot and celery and poach them for a few minutes until the onions are soft. Start warming up the beef stock in the meantime. Once the vegies are done, add back the cheeks.
4

Add the red wine and beef stock. Stir for a couple of minutes. Put the lid on and introduce the pot in the oven.
If the pot is too wide and the cheeks are not completely covered by the stock, flip them every hour.
Ideally, they should be at least 2 hour and a half in the oven. If you are patient, an extra half hour will make the beef to melt in your mouth!
5

Once finished, you can make a gravy with the stock and vegies. Add the stock in a sauce pan, add a bit of flour and mix well. Once it has thickened, add the veggies and blend everything with a food processor.