Add flour, season and toss to coat. Return the beef cheeks to the pan and simmer for 5 minutes. Discard the vegetables skim any fat off the top. Our expert butchers have trimmed & prepared these to be good to go after a little seasoning. https://www.epicurious.com/recipes/food/views/braised-beef-cheeks-107803 4. Remove from heat, cover surface with a circle of baking paper and cover with a lid. Add passata, stock, bay leaves and thyme. Heat half the oil in a large ovenproof casserole dish over medium heat. Because they are working muscles, their connective tissue helps them to hold their shape after slow cooking, even when meltingly tender. Heat the oven to 150 degrees. Cook in oven for 2¼ -2½ hours or until tender. Return beef cheeks to liquid to reheat. Remove the beef cheeks from the pot and strain cooking liquid through a fine strainer to reserve the liquid. Add remaining oil to same dish and cook onion, garlic, carrot and celery for 3-4 minutes. Put lid on and cook on the stove on medium to low for 2 to 2 1/2 hours or in the oven at 160C for 3 to 3 1/2 hours until the cheeks are very tender. https://www.allrecipes.com/recipe/247467/braised-beef-cheeks To serve, pick out the herbs and discard. https://www.goodfood.com.au/recipes/slowbraised-beef-cheeks-20130716-2q0yk Sweet potato mash, basmati rice or wholemeal cous cous would also be healthy and delicious options to serve with the beef cheeks. Beef cheeks could be substituted with lean diced chuck or gravy beef. Season to taste, remove and discard bay leaves and thyme stalks. Set beef aside on a plate. 3. We use cookies on our website (including third party cookies) to analyse traffic, share information with analytics partners and provide you with the best experience possible. Serve the beef cheeks with fresh herbs and mashed potato, pasta or polenta, and ladle the reduced sauce over the top. For details see our Privacy policy and our Cookies policy which were last updated in March 2019. Cook beef for 3-4 minutes, in batches, if necessary, until browned. Heat two tablespoons of oil in a heavy pan and sear the beef cheeks in batches over medium heat on all sides, until you get a nice crust. Set beef aside on a plate. Turn at least once during cooking. Bring to the boil and return beef to dish. Remove beef cheeks from the pot and remove the thyme stems and bay leaves. Cook beef for 3-4 minutes, in batches, if necessary, until browned. Step 7. Step 8. Add the red wine and simmer for 5 minutes, then add the stock, tomato paste, anchovies, bay leaves, thyme, rosemary, sea salt and pepper. Strain half the cooking liquid into a pan and boil for 5 minutes until glossy. Tightly cover, transfer to the oven, and cook for 4½ hours, or until tender. Cook for about 4 hours, until the beef cheeks easily fall apart with a fork. For details see our, The best quality beef - every single time. Cook the liquid over medium heat until the liquid is reduced to one quart, or desired consistency. Beef cheeks are easily one of my favourite cuts to smoke – when treated right they are delicious, sticky, gooey, gelatinous nuggets of beef. Preheat oven to 180ºC (160º fan-forced). Not the rump cheeks, silly, but the facial cheeks of beef. 1. Remove the beef, add remaining olive oil and cook the speck, leeks, carrots, celery and garlic, tossing well for 5 minutes. Pat beef dry with paper towel and place in a large snap lock bag. Add passata, stock, bay leaves and thyme. Sprinkle with parsley. Bring to the boil and return beef to dish. By continuing to browse this site or by accepting below, you consent to the use of cookies. We use cookies on our website (including third party cookies) to analyse traffic, share information with analytics partners and provide you with the best experience possible. Remove from heat, cover surface with a circle of baking paper and cover with a lid. Add remaining oil to same dish and cook onion, garlic, carrot and celery for 3-4 minutes. Sherwood Beef Cheeks are an understated cut that will have the same feel as pulled pork when cooked low n’ slow. The nature of these is to be fairly course because they are a hard-working muscle that has plenty of unlocked flavours, but when you get these onto your plate… Today I’ll take you through my process for amazing cheeks: the 3-3-1 method, smoke/boat/wrap. 2. Serve beef cheeks with steamed vegetables and polenta. Peppered beef tataki with green chilli jaew, Black pepper chilli beef and asparagus stir-fry, Neil Perry's slow-roasted rib of beef with horseradish cream, Our second cookbook New Classics is out now.