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Beef cheeks in red wine

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wino-sapien 2009-06-12 10:33:25 Publish:

The observant might notice that I need to buy a new set of dinner plates (for my food photos) and that this is very similar to the daube of beef recipe I did a few years ago. The main difference is the cooking time. I love beef cheeks, they are relatively cheap, but they need at least 3-4 hours to become other-worldly.

Ingredients:

8 beef cheeks

1 bottle of red wine (I used cheap shiraz)

1 bunch of fresh herbs - parsley, marjoram, thyme

2 bay leaves

3 cloves of garlic - crushed

6 peppercorns

6 juniper berries

150g of pancetta

3 small onions - diced

3 medium carrots - diced

1 and a half tins of diced tomatoes

500mls of stock (I used chicken stock)

2 strips of orange rind

How?

The night before you plan to eat, place the beef cheeks in a large pot with the wine, herbs, spices and garlic. Leave overnight. Five hours before you plan to eat, remove the beef from the wine and set aside. Place the pot and the contained liquid and aromatics onto the stove and bring to the boil and reduce by 50%. In a separate pan brown the pancetta, and then the beef cheeks. The pan will now have a slight crust, which can be removed by frying off the onions and the carrots for a few minutes. Now place the pancetta, beef and vegetables into the now reduced wine and herb mixture. To this add the tomatoes and stock, so the meat is just covered. Finish by adding the orange rind, cover with a lid and then place in an oven which is set to 140 degrees Celsius and leave for at least 4 hours.

Comments:

What butcher do you get them from? I think I've only seen them once somewhere.

Comments:

Jesse,

The meat was from Mondos in Inglewood. They usually have it in the freezers.

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