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Braised beef cheeks


For 4 servings:


1kg beef cheeks
500ml Freshstock beef stock, defrosted
250ml red wine
1 cevennes onion, diced
1 carrot, peeled & diced
2 celery stalk, peeled & diced
6 fresh sage leaves
1 garlic clove, peeled
Sea salt and freshly cracked black pepper
Olive oil

Cooking Method

  1. Pre-heat the oven to 225°C.

  2. Season the beef cheeks with salt and pepper.

  3. Sear the beef cheeks in a non-stick pan with a bit of olive oil over medium heat for about 2 minutes on each side.

  4. Remove the beef cheeks and add the onion, carrot, celery, garlic and the sage leaves. Sauté the vegetables for about 3 minutes.

  5. Deglaze with red wine and return the cheeks to the pan.

  6. Add the beef stock and bring to a slow simmer.

  7. Place everything in an oven baking dish and braise for about 4 hours.

  8. Turn the beef cheeks occasionally.

  9. When the cheeks are extremely tender, remove from the pot.

  10. Strain the gravy and reduce further until it reaches the right consistency. If necessary, add a little cornstarch to thicken it. Add a little sauce to the meat. Using the remaining sauce, drizzle around the plate.


To serve
May be served on top of a slice of pan-fried bread dumpling (serviettenknoedel available at Huber’s Butchery) or a slice of polenta.


Recipe written by Thomas Kreissl, Huber's Butchery. Copyrights (C) Huber's Butchery

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