Slow Braised Beef Cheeks In A Red Wine Sauce

Beef Cheeks

Pre heat the oven to 140 °C / 284 °F

Take your beef cheeks and trim off any sinue or silver skin

Heat a cast iron dish on the stove top to a medium heat. Add the canola oil.

Season the beef cheeks with a good pinch of salt and pepper and place into the heated cast iron pan skin side down.

Cook skin side down for five minutes until the fat has rendered and turned golden brown. Turn over and seal the other side. Remove from the pan and set aside.

Create the sauce

Add the peeled shallots and garlic cloves into the pan and cook until the shallots start to brown. Add the capers, rosemary and anchovies and fry for another minute.

Add the red wine and reduce by half, Add the beef cheeks back into the pan and add the beef stock. Bring to a simmer then place the lid on and place into the pre heated oven.

Slow cook

Cook covered for 4 hours until the cheeks and tender and they pull away with a fork.

Gently remove the beef cheeks and place into your serving dish, spoon over the remaining sauce, shallots and garlic.

Serve with the rocket pesto, seasonal vegetables and mashed potato and enjoy!