Beef cheeks in red wine | Recipe of the week by Lawrence Murphy
I love beef blade from the shoulder and beef cheeks have such a wonderful depth of flavour you should give them a try.
The pigs trotter in the recipe isn’t there just to use it up, it adds gelatine and therefore stickiness to the finished sauce.
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Hide AdI’ve served this beef dish with braised red cabbage but you could easily add mashed potato for an old fashioned feel.
Ingredients, serves 4
2 beef cheeks trimmed of fat;2 onions cut into quarters;
2 carrots chopped into 2cm pieces;Half pig’s trotter;
500ml red wine500ml beef stock;
10 white peppercorns2 cloves garlic, sliced; 1 bay leafSmall bunch thyme.
Method1. Heat a little olive oil in a deep casserole dish and add the onion and carrot.2. Cook until golden brown and add the red wine and stock.3. Bring to a simmer and add the trotter, peppercorns, garlic and herbs.4. Bring back to a simmer and lower in the beef cheeks.5. Cover with a lid and put into a pre-heated oven 150c/gas 3 for 3-4 hours depending on the size of the cheeks.6. When a skewer goes through the meat easily they are cooked.7. Carefully lift out the cheeks and keep warm in the oven. Strain the liquid through a sieve into a saucepan.8. Reduce the liquid until it becomes thicker and then whisk in a knob of butter. Taste and season if necessary and pour over the beef to serve.
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