Pairs well with Braised Beef Cheeks
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Braised Beef Cheeks
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Tender beef cheeks braised in a rich stock with a mira of vegetables, served with a thickened sauce.
05:00:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- beef cheeks - watch the video to see
- salt - to taste
- onion - 1
- carrots - watch the video to see
- celery - watch the video to see
- red wine - watch the video to see
- stock - 2 liters (roughly about 2L)
- butter - watch the video to see (for bman and searing)
- flour - watch the video to see (equal parts with butter for bman)
- mushrooms - watch the video to see
Instructions
- Prepare Beef Cheeks: Trim off the main bits of silver skin from the beef cheeks.
- Sear Beef Cheeks: Sear the beef cheeks in a pan to give them flavor and depth.
- Prepare Mira: Chop onion, carrots, and celery to make a mira.
- Braise: Place the seared beef cheeks in the mira, add red wine and stock ensuring the meat is submerged, then braise in the oven at 160°C for about 4 hours.
- Cool Down: Let the braised meat cool down in the stock to prevent drying out.
- Prepare Sauce: Sweat onions, add carrots, celery, and mushrooms. Strain the cooking liquid into the vegetables, then thicken with a bman (equal parts butter to flour) cooked for at least 15 minutes.
