Slow-cooked to perfection, these beef cheeks are fall-apart tender and have a unique flavour with a hint of vanilla and sweetness of port. It's a delicious stew-like dish the whole family will love.
Ingredients
- 4 beef cheeks about 1.2 kg, cut in half, sinew removed (ask your butcher to do this)
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 tablespoon coconut oil or olive oil for frying
- 2/3 cup of port or fortified Sherry can also be used
- 1 tablespoon butter or ghee
- 1 large onion sliced
- 4 large garlic cloves roughly diced
- 4-5 pods cardamon or 1 star anise, optional
- 1 tablespoon balsamic vinegar red wine vinegar can also be used
- 3 bay leaves
- 6 cloves or 1/4 teaspoon of ground clove spice, cinnamon could also be used
- 1-2 vanilla beans depending on size, split (or 2 teaspoons vanilla essence)
- 1/4 teaspoon black pepper
- 1.5 tablespoons tomato paste
- 2 cups beef stock or bone broth, about 500 ml
- 1 large carrot peeled and sliced
Instructions
- Preheat the oven to 175 C / 345 F.
- Season the beef cheeks with salt and pepper. Heat a frying pan with oil over high heat, brown the cheeks on each side for about a minute and place in a heavy-based casserole dish.
- Deglaze the frying pan with port, then add the butter, onion, garlic, cardamon seeds or star anize, vinegar, bay leaves, cloves, vanilla beans, pepper, tomato paste, and beef stock. Mix through and bring to a simmer, then carefully pour over the beef cheeks in the casserole dish.
- Assemble the beef cheeks so they don't overlap and the garlic and onion are distributed evenly. Cover with foil and place the casserole in the oven. Cook covered for around 2 hours 45 minutes, turning beef cheeks frequently, every 25 minutes.
- Then remove the foil, add the carrots and cook uncovered for another 1 hour. Make sure to keep turning the beef cheeks as they will start to brown and dry up on the top. Taste for seasoning and add salt if needed but there should be loads given the beef stock will reduce.
- Serve with a side of greens sautéed in olive oil and garlic and some fresh green herbs on top.
Notes
Beef Cheeks Slow Cooker Recipe: repeat the first couple of steps and once the beef cheeks and the braising broth are assembled in the slow cooker, set it to 4 hours on HIGH, 6 hours on MEDIUM, 8 hours on LOW. I suggest to transfer the stew to a baking dish, add the carrots and finish it in a hot oven for 20 minutes to caramelise slightly.
Beef Cheeks Instant Pot method: Brown the beef cheeks on Saute function inside the pot; remove to a plate, the deglaze the pot and simmer the braising broth. Return the beef cheeks, stir through and press the lid on top. Set to HIGH pressure, manual and adjust to 45 minutes. Allow the pressure to release naturally. Add the carrots and finish the stew in a hot oven for 20 minutes to brown slightly.
Nutrition
Calories: 568kcal | Carbohydrates: 9g | Protein: 49g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 919mg | Potassium: 1153mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2586IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 6mg
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