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Slow-cooked beef cheeks in red wine

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

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.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALLLARGE
ENERGY2651kJ5301kJ
PROTEIN48g96g
FAT TOTAL12.9g25.7g
- SATURATED3.25g6.5g
CARBS38.7g77.4g
- SUGARS17.8g35.5g
SODIUM1193mg2385mg

SIZES

Small:
Serves one (hungry) to two adults with accompaniments
Large:
Serves 3-4, with accompaniments.

GOES WITH

Serve with buttered mashed potato or pappardelle and a simple green vegetable like French beans or broccolini with slivered almonds.

PREP, COOK AND SERVE

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.

 

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