5 June 2019 |
My Blog Category |
Slow-Cooked Beef Cheeks in Shiraz
2kg beef cheeks
½ cup extra virgin olive oil, plus extra for drizzling
6 cloves garlic, roughly chopped
1 orange rind, peeled in strips
10 bay leaves
3 sprigs rosemary
2 star anise
2 tspn juniper berry, crushed
1/2 cup vino cotto
2 cups Holm Oak Shiraz
2 large onions, roughly chopped
2 celery stalks, roughly chopped
2 cups beef stock
To taste: sea salt and freshly ground black pepper
- The day before cooking, place the beef cheeks into a large mixing bowl or tray and drizzle over ¼ cup of olive oil and marinate with garlic cloves, orange rind and all the spices and herbs. Place in the fridge overnight or up to 4 hours.
- Preheat the oven to 120C.
- Remove the beef cheeks from the fridge and season with salt and pepper.
- Remove the beef cheeks from the marinade and place into a large non-stick frying pan over a medium-high heat. Brown in batches for 3-4 minutes until well sealed, then place in a heavy-bottomed casserole dish.
- Deglaze the frying pan with vino cotto and red wine, then reduce the liquid by half and add to the casserole dish with the beef cheeks.
- Wipe the frying pan clean and add the remaining olive oil, onions and celery to the pan and cook for 5 minutes to soften. Season with salt and pepper and transfer to the casserole dish.
- Add the beef stock to the casserole dish, cover with oven-proof lid or foil and put into pre-heated oven.
- Turn the beef cheeks after 2 hours, then check after a further 2 hours to see if the cheeks are tender by using a fork to pull away the meat.
- After 4 hours the meat should be quite soft and falling apart, if not, continue to cook for another hour. The cooking time will vary depending on the size of the cheeks.
- Once tender, remove from the oven and allow to sit for 20 minutes to cool slightly.
- Remove the beef cheeks for the cooking liquid, trim away any gristle then set aside and keep warm.
- Pour the cooking liquid into a large jug and refrigerate for 20 minutes. Skim the fat which will separate from the stock liquid once cooled.
- Pour the stock into a medium saucepan and simmer over high heat for approximately 10 minutes to reduce the stock by half, then set aside to use as the sauce.
- Serve with mashed potato, gnocchi or soft polenta.