Slow-cooked beef cheeks in red wine
On the surface, this is a basic stew, with diced beef, carrots, onions and celery, cooked in stock and wine. But the use of beef cheeks makes it another beast entirely. Because they're a hard-working muscle, they require long, patient cooking to become tender and when they do, they are melting and silky. Adding port to the red wine/stock reduction gives the braise a rich sweetness and a depth of colour and flavour.
Beef, onion, garlic, olive oil, carrot, celery, peppercorns, thyme, bay leaves, red wine, port wine, veal stock (veal bones, celery, onion, carrots, garlic, peppercorns, bay leaves), salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
Serves one (hungry) to two adults with accompaniments
Serves 3-4, with accompaniments.
Serve with buttered mashed potato or pappardelle and a simple green vegetable like French beans or broccolini with slivered almonds.
Frozen product. Defrost in refrigerator. Once defrosted cook and consume within 48 hours.
Defrost fully before reheating gently in a saucepan or empty into a microwave-container and microwave in bursts, stirring occasionally, until piping hot.