Braised Beef Cheek in Red Wine

AuthorsefordCategory, , DifficultyBeginner

This Braised Beef Cheek is slow cooked for hours in Red Wine and Beef Stock which resulting in a soft, fall apart tender meat.

Braised beef cheek

 

Yields4 Servings
Prep Time25 minsCook Time4 hrsTotal Time4 hrs 25 mins
 6 oz Beef Cheek
 3 tbsp Green Seasoning
 2 tsp All Purpose Seasoning
 3 tsp black pepper
 1 bunch of Fresh Thyme
 2 Spring onions sliced or whole
 2 Medium Carrots sliced thick
 ½ Green Bell Pepper Thick cut
 ½ Red Bell pepper Thick cut
 2 cups Beef Stock (or enough to cover meat)
 2 cups Red Wine
 1 tbsp Olive Oil
1

Begin by giving the meat a good rinse with lemon and water then pat dry.

Combine the dry ingredients together to create a dry rub. Thoroughly massage the beef with the seasoning mix followed by the green seasoning, spring onion and fresh herbs. Marinate for at least 1 hour or preferably overnight for more flavor.

2

Heat a large pot on high and add 1 tbsp of Olive oil or oil of choice. Brown meat on both sides then add the onion, carrots and peppers. Cook for 10 minutes and pour in the stock and red wine.

Once the pot comes to a boil turn the heat down to a medium low and allow to cook for 4 hours or until the beef has softened or pulls easily with a fork.

To Finish, add any additional seasonings to your taste (if needed). Thicken the stock by mixing 1 tbsp of corn starch with 1/4 c of water then put into the pot and mix well. When the stock has thickened turn off the heat and serve.

Ingredients

 6 oz Beef Cheek
 3 tbsp Green Seasoning
 2 tsp All Purpose Seasoning
 3 tsp black pepper
 1 bunch of Fresh Thyme
 2 Spring onions sliced or whole
 2 Medium Carrots sliced thick
 ½ Green Bell Pepper Thick cut
 ½ Red Bell pepper Thick cut
 2 cups Beef Stock (or enough to cover meat)
 2 cups Red Wine
 1 tbsp Olive Oil

Directions

1

Begin by giving the meat a good rinse with lemon and water then pat dry.

Combine the dry ingredients together to create a dry rub. Thoroughly massage the beef with the seasoning mix followed by the green seasoning, spring onion and fresh herbs. Marinate for at least 1 hour or preferably overnight for more flavor.

2

Heat a large pot on high and add 1 tbsp of Olive oil or oil of choice. Brown meat on both sides then add the onion, carrots and peppers. Cook for 10 minutes and pour in the stock and red wine.

Once the pot comes to a boil turn the heat down to a medium low and allow to cook for 4 hours or until the beef has softened or pulls easily with a fork.

To Finish, add any additional seasonings to your taste (if needed). Thicken the stock by mixing 1 tbsp of corn starch with 1/4 c of water then put into the pot and mix well. When the stock has thickened turn off the heat and serve.

Braised Beef Cheek in Red Wine
IngredientsDirections