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

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.
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
Directions
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.
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.