Skip to content
Menu
Braised Beef Cheeks in Red Wine
Danie główne

Braised Beef Cheeks in Red Wine

3 godz. 20 minPorcje: 4Nutri-Score C€€€
od @notorious_foodie27 importówugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

4 osoby
  • beef cheeks (trimmed of excess sinew)Mięso1,2 kg
  • salt (for seasoning)Przyprawy10 g
  • black pepper (freshly ground)Przyprawy3 g
  • olive oil (for searing)Spiżarnia30 ml
  • onion (roughly chopped)Warzywa i owoce2 kawałki
  • carrots (peeled and chopped)Warzywa i owoce2 kawałki
  • celery stalks (chopped)Warzywa i owoce2 kawałki
  • garlic (cloves, crushed)Warzywa i owoce4 kawałki
  • tomato pasteSpiżarnia30 g
  • red wine (dry)Napoje500 ml
  • beef stockSpiżarnia500 ml
  • thyme (sprigs)Przyprawy4 kawałki
  • bay leavesPrzyprawy2 kawałki
  • butter (cold, for finishing the sauce)Nabiał30 g

na porcję

Wartości odżywcze

636kcal

Węglowodany
11 g
Białko
66 g
Tłuszcz
36 g
Dostosuj przybory

czego użyjesz

Przybory

  • Garnek żeliwny
  • Szczypce kuchenne
  • Sito
  • Rondel

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5
Pobierz Mezze