Braised Beef Cheeks

Description: Beef cheeks are an inexpensive cut of meat that require slow cooking. This recipe cooks the meal in the oven, but it could also be cooked over very low heat on the stove top, or in a slow cooker. The bitter taste of the stout adds depth of flavour to the slowly cooked beef. Serve with a green leaf salad with mint leaves dressed with good balsamic vinegar so the vinegar combines with the braising liquid for added sweetness.

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15mins

120mins

ingredients

Fresh

1kg beef cheek
2 carrot
2 parsnip
2 stk celery
1 onion
4 clv garlic
2 tomato
2 stk rosemary, parsley

Pantry

375ml stout
1lt beef stock
2Tb Olive oil

method

1 Preheat oven to 160°
2 Trim the beef cheeks, cut roughly into 3cm cubes and brown them in olive oil in a large heavy based pan - remove and set aside
3 Dice vegetables into 1cm dice and saute with finely minced garlic for 5 mins until soft
4 Add cheeks, chopped leaves from rosemary stalks, (Coopers Ale) stout and stock - bring to simmer
5 Cook, covered in preheated 160°C oven for 2 hours **
6 Season to taste with sea salt and freshly ground black pepper. Sprinkle with chopped parsley to serve

tips

Barley, buttered egg noodles or gnocchi are all good accompaniments, with green beans, green leaf salad or wilted spinach. Lamb shanks can be substituted for beef cheeks if these are unavailable. Dark ale or other stout can be substituted for the Coopers Ale Stout ** if cooking slowly on stove top, this may take less time. Add to a slow cooker at this point for 5-6 hours.

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