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Beef cheeks in red wine
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Total Time:
5 hours 20 minutes
Impress with minimal effort using this slow-cooked cut for a tender and delicious result on the special day.
Ingredients:
  • 2 beef cheeks (around 800g)
  • 8 shallots
  • 2 cloves of garlic
  • 60 g unsalted butter
  • 1 bunch of fresh thyme
  • 350 ml quality red wine
  • 30 g quality dark chocolate (at least 80%) optional
  • 750 ml organic beef stock
  • 750 g parsnips
  • 250 g celeriac
  • 2 bramley apples
  • 50 ml milk
  • 1 heaped teaspoon quality jam such as blackberry or redcurrant
Instructions:
  • 1. Preheat the oven to 140ºC/275ºF/gas 1. 2. Remove sinew from beef cheeks, peel and halve shallots, and finely slice garlic. 3. Sear beef in half of the butter until browned on all sides; set aside. 4. Fry shallots until slightly browned, then add garlic and thyme leaves. 5. Return beef to pan, pour in red wine, cook for 5 minutes until reduced by half, then grate in chocolate. 6. Pour in enough beef stock to cover, bring to a boil, season, cover and braise in oven for 4 to 4½ hours. 7. For creamed parsnips, cook parsnip, celeriac, and apples in boiling salted water for 12 minutes. 8. Drain and steam dry, then blend with butter, milk, salt, and pepper in a food processor. 9. Cook sauce in casserole dish until thickened; stir in jam, adjust seasoning, add beef cheeks back to pan, and baste. 10. Serve with creamy parsnips and favorite sides.

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