BEEF CHEEKS RECIPE RECIPES

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BEEF CHEEKS IN RED WINE | JAMIE MAGAZINE RECIPES



Beef cheeks in red wine | Jamie magazine recipes image

Take the pressure off on the big day with this slow-cooked cut – it takes minimum effort but delivers a divine, melt-in-the-mouth texture.

Total Time 5 hours 20 minutes

Yield 4

Number Of Ingredients 13

2 beef cheeks (around 800g)
8 shallots
2 cloves of garlic
60 g unsalted butter
1 bunch of fresh thyme
350 ml quality red wine
30 g quality dark chocolate (at least 80%) optional
750 ml organic beef stock
750 g parsnips
250 g celeriac
2 bramley apples
50 ml milk
1 heaped teaspoon quality jam such as blackberry or redcurrant

Steps:

    1. Preheat the oven to 140ºC/275ºF/gas 1.
    2. Using a sharp knife, remove the sinew from the beef cheeks. Peel and halve the shallots and peel and finely slice the garlic.
    3. Place half the butter in a medium ovenproof casserole dish over a medium heat. Sear the meat all over, until browned on all sides, then leave to one side.
    4. Add the shallots and fry for 8 to 10 minutes, or until slightly browned. Stir in the garlic and pick the thyme leaves straight into the pan. Fry for a couple of minutes, then return the beef cheeks to the pan and pour in the red wine.
    5. Bring to the boil, cook the wine for around 5 minutes, until reduced by half, then finely grate in the chocolate (if using).
    6. Pour in enough beef stock to cover, and turn up the heat. Bring back to the boil, season, then reduce the heat to the lowest setting. Cover with a tight layer of tinfoil and a lid, then place the pan in the oven and slowly braise for 4 to 4½ hours, or until incredibly tender.
    7. When the beef is almost ready, make the creamed parsnips. Bring a large pan of salted water to the boil.
    8. Peel and chop the parsnip, celeriac and apples into 3cm chunks, taking care to remove the apple seeds and core. Add the fruit and veg to the pan, and simmer for about 12 minutes, or until cooked through. Drain and steam dry over the hot pan.
    9. Stir in the rest of the butter and then spoon into a food processor. Pour in the milk and add a good pinch of sea salt and black pepper, then blitz until smooth, adding a little more milk if needed (you can do this in the pan with a hand blender if you prefer).
    10. Remove the cheeks from the casserole dish, then place the dish over a high heat. Cook rapidly until the sauce thickens. Stir in the jam, taste and adjust the seasoning, then add the cheeks back to the pan and baste.
    11. Serve with the creamy parsnips and all your favourite trimmings.

Nutrition Facts : Calories 763 calories, FatContent 35 g fat, SaturatedFatContent 16.3 g saturated fat, ProteinContent 58.4 g protein, CarbohydrateContent 39 g carbohydrate, SugarContent 24.6 g sugar, SodiumContent 1.28 g salt, FiberContent 15.8 g fibre

SLOW COOKED BEEF CHEEK - BBC GOOD FOOD | RECIPES AND ...

The beef is so tender you can cut it with a spoon! Serve with potato fondant and Roasted beetroot.

Provided by inorman1987

Total Time 7 hours

Yield Serves 4

Steps:

  • Take the beef cheeks and trim the large fatty membrane off (or ask you butcher to do this). If the cheeks are whole, cut in half so you have four pieces of meat. Place the beef cheeks in a container and add the wine, garlic and thyme. Season with salt and pepper and place in the refrigerator for up to 24 hours but a minimum of 3.
  • Preheat the oven to 1460C/ Fan 140C/ gas 3. Remove the meat and reserve the marinade. Heat the oil in a frying pan and brown the cheeks, one at a time and then place in a casserole dish. Finely chop the onion and fry in the meat juices and then add to the casserole. Add the marinade and balsamic vinegar to the pan use to deglaze. Bring the mixture to the boil and simmer for 2 minutes to burn off the alcohol. Add to the casserole with the pint of stock and bay leaves. Season with salt and pepper. Cover the casserole dish and place in the oven for 4 hours. Turn the meat every hour.
  • Trim the tops off the beetroot so only an inch remains. Leave the roots on. Place in a roasting tray with the oil, garlic and thyme and roast for 2 hours at 160C/ fan 140C/ gas 3. Remove once beetroot feels tender to the touch.
  • After 4 hours remove the lid to the casserole and cook for the remaining 2 hours uncovered. Baste the meat regularly. Once the beetroot is tender to the touch it is ready. Remove and allow to cool slightly.
  • For the fondant potatoes peel the potatoes one at a time and cut down into rectangular shapes. Make the potatoes even in size and halve them. Melt the butter over a medium heat in a saucepan. Stand the potatoes in the butter once it is bubbling, leave them to brown for 5-6 minutes without moving them. Then turnover and leave for another 5-6 minutes. Then add the stock (CAUTION: the butter will spit when it comes into contact with the stock), garlic and thyme. Reduce the heat so the stock is simmering. Cover the pan and leave the stock to reduce. The potatoes are cooked when a knife can easily be inserted into the side of them (around 10 minutes). Remove from the heat but leave in the pan to stay warm.
  • Turn off the oven. Peel the beetroot, being careful not to burn your fingers. Slice thinly and place on an oven tray and place in the oven to stay warm.
  • Remove the beef. Place 10 ladles of the liquid into a frying pan. Cover the meat so it keeps warm. Bring the liquid to the boil and allow to reduce until it is syrupy. Stir regularly.
  • Remove the potato fondant from the saucepan and discard the stock. Plate up with the beef, beetroot and sauce.

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