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Braised beef cheeks with salsa verde
Braised beef cheeks with salsa verde
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Prep Time:
10 minutes
Cook Time:
300 minutes
Total Time:
310 minutes
Indulge in cozy beef cheeks with creamy mashed potatoes and zesty salsa verde to stay warm this winter.
Ingredients:
  • 750ml bottle red wine
  • 36.40 gm olive oil
  • 6 beef cheeks, trimmed
  • 40.00 ml plain flour, seasoned, to dust
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 2L (8 cups) beef stock
  • Mashed potato, to serve
  • 80ml olive oil
  • 500.00 ml flat-leaf parsley leaves
  • 250.00 ml basil leaves
  • 125.00 ml mint leaves
  • 46.80 gm Dijon mustard
  • 40.00 ml salted capers
  • 2 anchovy fillets (optional)
Instructions:
  • Preheat the oven to 170°C. In a pan, simmer the wine over medium heat for 10 minutes until reduced by half. Set aside. Heat oil in a large casserole over medium-high heat. Dust beef with flour, shaking off excess, then brown in batches for 2 minutes each side, adding more oil if needed. Remove and set aside.
  • Place the onion in the pan over medium heat and cook for about 5 minutes until softened. Mix in the garlic and add back the beef. Pour in the reduced wine, stock, and bay leaves, then season with salt and pepper. Ensure the meat is fully submerged in liquid; add water if needed. Cover and let it cook in the oven for 2 1/2 hours until the beef is tender and succulent.
  • Prepare the salsa verde by blending all ingredients in a blender until smooth. Remember that anchovies and capers are salty, so season to taste accordingly.
  • Transfer the beef to a plate and cover with foil to keep warm. Allow the casserole to simmer over medium-high heat for 10 minutes until the sauce thickens. Serve the beef with the sauce, mashed potatoes, and salsa verde.

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