Beef Cheeks in Red Wine

This dish is perfect for a cozy dinner with friends and family. The beef cheeks are cooked until they are meltingly tender and the delicious red wine sauce imparts a rich, deep flavor to the dish

Ingredients:

4 beef cheeks (trimmed of excess fat)
2 tablespoons of olive oil
2 onions, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
4 garlic cloves, chopped
750ml of good quality red wine
500ml of beef stock
2 bay leaves
Salt and freshly ground black pepper

Instructions:

Preheat your oven to 160°C.
Heat the olive oil in a large oven-proof pot or Dutch oven over medium heat. Add the beef cheeks and brown them on all sides. Remove the beef cheeks from the pot and set them aside.
Add the onions, carrots, celery, and garlic to the pot and sauté for a few minutes until they have softened and released some of their juices.
Pour in the red wine and beef stock and stir to combine. Add the bay leaves and season with salt and pepper.
Add the beef cheeks back into the pot, spooning some of the sauce over them. Bring the liquid to a simmer then cover the pot with a lid.
Transfer the pot to the oven and cook for about 3 to 4 hours, or until the beef cheeks are tender and fall apart at the touch of a fork.
Remove the beef cheeks from the pot and set them aside. Strain the sauce, discarding the vegetables and bay leaves.
Return the sauce to the pot and simmer until the sauce has thickened slightly. You can also add a tablespoon of cornstarch mixed with water to thicken the sauce.
Return the beef cheeks to the pot and turn them over gently to coat them in the sauce.
Serve the beef cheeks with the red wine sauce and your favorite sides, such as mashed potatoes, roasted vegetables, or crusty bread.

Verdict:

This dish is a real crowd-pleaser. The beef cheeks become incredibly tender and absorb all the delicious flavors of the red wine sauce. It’s perfect for a cozy dinner with friends and family.