About 800 g beef cheeks
1 onion (white, brown or yellow), roughly diced (about 1 cup)
1 celery stalk , roughly diced (about 1 cup)
1 carrot , roughly diced (about 3/4 cup)
4 garlic cloves , minced
2 potatoes with skin on, cubed
6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
4 dried bay leaves (or 3 fresh bay leaves)
1 cup (250 ml) beef stock (broth)
2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot)
2 – 3 tsp salt , separated
Black pepper
Crushed chillies (optional)
1 heaped teaspoon English Mustard
3 big beef marrow bones
Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
STOVE TOP WAY:
Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic, chillies and onion. Sauté for 3 minutes until onion is becoming translucent.
Add the celery, potato and carrots, sauté for a further 3 minutes.
Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot.
Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), then place lid on.
Simmer on medium low for 3 to 3 1/2 hours until the cheeks are very tender, turn at least once during cooking.
OVEN: 150C/320F for 3 and 1/2 hours – (ours was done in a Tagine).
Place all the ingredients into your pot (tagine), put lid on and cook.
After 3 and ½ hours, remove the beef cheeks, carrots, onions and potatoes from sauce. Discard the thyme stems and bay leaves.
Bring the sauce on stove-top to simmer over medium heat and simmer until it turns a darker brown color and reduces by about 1/4 to 1/3, to a gravy consistency – about 3 to 5 minutes.
Do a taste test and adjust the seasoning (salt and pepper) to your taste.
Remove from heat, return beef cheeks to the sauce, cover and keep warm until ready to serve. SERVE WITH MASH.
Recipe: Slow Cooked Beef Cheeks in Red Wine Sauce - RecipeTin Eats
Photo: Alma Pretorius
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