Slow braised beef cheeks with red wine. In this video I demonstrate how to prepare and cook beef cheeks.
The cheeks are trimmed, seasoned with salt and pepper then seared in a hot pan. I then remove them from the pan and add my vegetables, flour then tomato puree and red wine. I let this reduce down before adding my beef stock. I place the beef cheeks on top with a sprig of rosemary and place the lid on top and cook slowly in the oven at 140 degrees Celsius for at least 3 hours.
I straight the cooking juices and finish with some butter.
I serve the beef cheeks with some buttery mashed potatoes and carrot crisps.
I hope you like the video and please give this recipe a try.
Ingredients :
Beef Cheeks
Red wine 2 Large glasses
Beef stock 500ml
tomato puree 1 Tbsp
Onions 2
Carrots 2
garlic 1 bulb
Rosemary 1 sprig
salt and pepper
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