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Braised Beef Cheeks in Red Wine
Hoofdgerecht

Braised Beef Cheeks in Red Wine

3 u 20 minVoor 4Nutri-Score C€€€
van @notorious_foodie27 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • beef cheeks (trimmed of excess sinew)Vlees1,2 kg
  • salt (for seasoning)Kruiden en specerijen10 g
  • black pepper (freshly ground)Kruiden en specerijen3 g
  • olive oil (for searing)Voorraadkast30 ml
  • onion (roughly chopped)Groente en fruit2 stukken
  • carrots (peeled and chopped)Groente en fruit2 stukken
  • celery stalks (chopped)Groente en fruit2 stukken
  • garlic (cloves, crushed)Groente en fruit4 stukken
  • tomato pasteVoorraadkast30 g
  • red wine (dry)Dranken500 ml
  • beef stockVoorraadkast500 ml
  • thyme (sprigs)Kruiden en specerijen4 stukken
  • bay leavesKruiden en specerijen2 stukken
  • butter (cold, for finishing the sauce)Zuivel30 g

per portie

Voedingswaarden

636kcal

Koolhydraten
11 g
Eiwitten
66 g
Vetten
36 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Keukentang
  • Zeef
  • Steelpan

stap voor stap

Bereiding

  1. Season and sear the beef cheeks

    • Pat the beef cheeks dry and season generously with salt and black pepper.
    • Heat the olive oil in a Dutch oven over high heat and sear the cheeks on all sides until deeply browned.
    • Transfer the meat to a plate and set aside.
    Stap 1

  2. Sauté the vegetables

    • Lower the heat and add the onion, carrots and celery to the same pot.
    • Cook until softened and lightly golden, then add the garlic and tomato paste.
    • Stir and cook until the tomato paste darkens slightly.
    Stap 2

  3. Deglaze with red wine

    • Pour in the red wine and scrape up the browned bits from the bottom of the pot.
    • Let the wine reduce by about half.
    Stap 3

  4. Braise the beef cheeks

    • Return the beef cheeks to the pot with the beef stock, thyme and bay leaves.
    • Cover and braise in the oven at 160 °C until the meat is fork tender.
    • Turn the cheeks halfway through cooking.
    Stap 4

  5. Finish the sauce

    • Lift out the beef cheeks and keep them warm.
    • Strain the braising liquid through a sieve into a saucepan and reduce until slightly thickened.
    • Whisk in the cold butter until glossy, then spoon the sauce over the cheeks.
    Stap 5
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