Beef Cheeks - which part of a cow does it come from? ... The cheeks, of course! ;P The facial muscle on either side of the cheekbones of a cow. This cut may be tough, lean and finely grained, but the time and effort to braised or slow-cooked will reap a very tender, melt-in-your-mouth dish.
- Cooking time in oven depends on cut size of beef cheeks and tenderness preference.
- Optional to line heavy/cast iron pot with aluminium foil before placing vegetables, meat & simmering liquid into the pot so it will be easier to wash/clean.
- Can be served whole meat pieces with rice/potatoes or easily tear meat into fine slivers (like a ragu) to be served on pasta/gnocchi.
Ingredients:
- 2 medium carrots
- 1 stalk leek
- 3 stalks celery
- 1 brown onion
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tbsp butter
- 1 kg beef cheeks
- 1 cup red wine
- 2 tbsp whole grain mustard
- 1 tsp mixed herbs
- 2-3 cups beef stock
- salt & pepper
- Preheat oven to 200C.
- Wash & roughly dice vegetables, and place all inside the bottom of an oven-proof heavy pot (I used a cast iron pot) with lid. Set aside.
- Heat olive oil and butter in a deep frying pan.
- Add the beef cheeks, browning the pieces all over.
- Transfer browned pieces on top of the vegetables in the heavy pot. Set aside.
- In the same deep frying pan, pour in red wine to deglaze the pan, keeping all the caramelized beef juices.
- Add the mustard, herbs and beef stock. Bring to a boil.
- Season with salt and pepper.
- Pour sauce into the heavy pot, making sure all the meat pieces are submerged in the sauce.
- Cover with lid and place into oven, cook for at least 1.5 hours or more, depending on cut size and tenderness preference of meat.
^_^
