“Savour the Flavour: Red Wine Slow Cooked Beef Cheeks“
Introduction:
Prepare your taste buds for a culinary journey that marries the richness of red wine, the succulence of beef cheeks, and the warmth of slow-cooked perfection. In this recipe, we’ll guide you through creating a mouthwatering symphony of flavours that will leave you savouring every bite. So, let’s embark on this delicious adventure together.
Unveiling the Ingredients To begin our culinary exploration
let’s assemble the cast of characters that will contribute to the magic of our Red Wine Slow Cooked Beef Cheeks.
Ingredients:
- Beef cheeks
- One peeled and diced carrot
- Two finely diced shallots
- One litre of gluten-free beef stock
- Half a bottle of red wine
- One bay leaf
- 50 grams of unsalted butter
- Fresh thyme
- Salt and pepper
- Oil (for browning)
Preparing the Canvas Before we dive into the cooking process
it’s essential to set the stage. Allow your beef cheeks to reach room temperature for optimal tenderness, approximately 20 minutes. Pat them dry with paper towels and generously season with salt and cracked black pepper.
Searing the Symphony In a heated oven-proof dish with olive oil
Embark on the first act of our culinary symphony – the searing of the beef cheeks. If necessary, cut them into portions for even browning. Once golden brown, set them aside and lower the dish’s temperature.
Building the Crescendo In the same dish,
Add another tablespoon of olive oil and introduce the finely diced shallots. Allow them to soften for one to two minutes before adding the diced carrot and bay leaf. Elevate the ensemble with two tablespoons of tomato paste and 400 ml of tinned, crushed tomatoes.
The Wine-infused Movement Pour in the red wine
Letting it dance with the ingredients until reduced by half, unveiling a melody of deep, complex flavours. Follow this crescendo by introducing the gluten-free beef stock, bringing the mixture to a gentle boil.
The Slow Cooked Overture Reintroduce the seared beef cheeks to the dish
Covering them with baking paper and a lid. Let the symphony simmer in the oven at 160°C for a harmonious three to four hours, allowing the beef to tenderize and the flavours to meld into perfection.
Sieving the Harmony Once the beef cheeks are nearly falling apart
Remove them from the dish. Sieve the remaining liquid and ingredients into a bowl, reserving only the liquid. Return the liquid to the dish, adding 50 grams of unsalted butter. Allow it to cook until thickened, seasoning to taste.
The Culinary Crescendo Bring the beef cheeks back into the thickened liquid
Letting them bathe in the final crescendo. Baste the beef cheeks for an additional three to four minutes, ensuring they absorb the symphony of flavours.
The Grand Finale Serve this culinary masterpiece with creamy mash
Vibrant broccolini, and your preferred side. Each bite will be a testament to the slow-cooked indulgence that defines Red Wine Slow Cooked Beef Cheeks.
Conclusion:
In conclusion, let the lingering aroma and exquisite flavours of this dish be a celebration of culinary artistry. The slow-cooked perfection, infused with the richness of red wine, transforms beef cheeks into a gastronomic masterpiece. Embrace the joy of savouring each moment of this culinary journey, making Red Wine Slow Cooked Beef Cheeks a must-have in your repertoire of comfort dishes.
Red Wine Slow Cooked Beef Cheeks
Prepare your taste buds for a culinary journey that marries the richness of red wine, the succulence of beef cheeks, and the warmth of slow-cooked perfection.
4
servings20
minutesKeep the screen of your device on
Ingredients
- Ingredients:
4 serves 4 Beef cheeks
1 1 carrot, peeled and diced
2 2 shallots, finely diced
1 LTR 1 gluten-free beef stock
1/2 bottle 1/2 red wine
1 1 bay leaf
50 g 50 unsalted butter
Fresh thyme
2 tbs 2 tomato paste
400 g 400 Crushed tinned tomatoes
Salt and cracked black pepper (season to taste)
3 tbs 3 oil
Directions
- Allow beef cheeks to reach room temperature (approximately 20 minutes). Pat dry and season with salt and cracked black pepper.
- Heat two tablespoons of oil in an oven-proof dish on high. Brown the beef cheeks, cut into portions if needed, and set aside.
- Reduce the dish temperature, add one more tablespoon of oil, then sauté shallots for 1-2 minutes until soft.
- Add carrots, and bay leaf, and cook for an additional two minutes.
- Include two tablespoons of tomato paste and cook for 1 minute.
- Pour in the red wine, reduce by half or until the alcohol burns off, then add the beef stock and tinned tomatoes. Bring to a boil.
- Return the beef cheeks to the pan, cover with baking paper and a lid, then place it in a preheated oven at 160°C. Cook for 3-4 hours or until nearly falling apart.
- Remove beef cheeks from the dish. Sieve the remaining liquid and ingredients into a bowl, leaving just the liquid.
- Return the liquid to the dish, add 50 grams of butter, and cook until thickened. Season to taste.
- Add beef cheeks back to the dish, and cook for an additional 3-4 minutes, basting the beef cheeks.
- Serve with creamy mash, and broccolini, and enjoy your masterpiece!
