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Wine-Braised Beef Cheeks

Wine-Braised Beef Cheeks

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Ingredients:

Serves 6

  • 1 kg / 2.2 lbs beef cheeks or chuck trimmed and cut into large chunks
  • 4 onions, sliced
  • 4 large cloves garlic, smashed
  • few sprigs of thyme
  • 2 cups good quality red wine
  • 1 litre (4 cups) water
  • 2 star anise
  • 500 g / 1 lb mushrooms – quartered/halved (see notes)

Spelt and olive oil shortcrust:

  • Combine 125 g (1 cup) wholemeal spelt flour with 2 tablespoons olive oil, ¼ cup (60 ml) water and a pinch sea salt.
  • Form a soft dough and rest for 30 minutes.
  • Divide into 4 pieces and roll each piece into thin round disks between 2 sheets of greaseproof paper.
  • Brush the top of each disk with a beaten egg and sprinkle with sesame seeds.
  • Bake for 20 minutes 180°C. Use as required.

Gluten Free shortcrust:

  • Combine 2 cups (200g) almond meal, ½ cup sesame seeds (reserving some to garnish tops), a pinch of sea salt and 2 tablespoons of ground flaxseed.
  • Add 1 organic egg and 2-3 tbsp water to mix into a soft dough.
  • Divide dough into small portions and roll each portion into round disks between 2 sheets of greaseproof paper.
  • rush the top of each disk with a beaten egg and sprinkle with sesame seeds.
  • Bake for 20 minutes at 180°C and enjoy as needed.

Method:

  1. Preheat the oven to 150°C.
  2. Heat a large frying pan over medium heat and brown the beef on each side for a few minutes.
  3. Place the beef in a heavy-based/cast iron casserole dish.
  4. Deglaze the frying pan by adding 2 cups of red wine then add it to the casserole dish.
  5. Clean your frying pan and sauté the onions over medium heat until golden brown.
  6. Add the onions, mushrooms, thyme, star anise and water to the casserole dish and stir well.
  7. Cover well with foil so all sides are completely sealed.
  8. Cook for approx 3 – 4 hours or until the beef is tender and the sauce has thickened. Check halfway through and add a little more water or beef stock if required.
  9. Taste and check, season with a little sea salt and pepper if required.
  10. Thicken if necessary by reducing the stock or by mixing in 1 – 2 teaspoons arrowroot dissolved in a little water.
  11. Enjoy with or without the short-crust pastry.

Print recipe here.

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