Entree: Australia – Tasmania – Braised Beef Cheeks (Slow-braised beef cheeks cooked in wine and stock until melt-in-the-mouth tender)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 45 min

Total 3 hrs 10 min

Ingredients

- 4 beef cheeks, approx. 8 oz each, total about 2 lb (900 g)
- 1/2 cup (60 g) all-purpose flour for dredging
- 1 1/2 tsp (8 g) salt, divided
- 1/2 tsp (2.5 g) ground black pepper, divided
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, about 8 oz (225 g), finely chopped
- 2 medium carrots, about 6 oz (170 g), diced
- 2 celery stalks, about 3 oz (85 g), diced
- 3 cloves garlic, about 0.3 oz (9 g), minced
- 1 tbsp (15 g) tomato paste
- 1 1/2 cups (360 ml) dry red wine (preferably a Tasmanian shiraz)
- 2 cups (480 ml) beef stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 8 oz (225 g) mushrooms, halved or quartered
- 1 tbsp (15 g) brown sugar or to taste
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Season the beef cheeks with 1 tsp salt and 1/4 tsp black pepper, then dredge lightly in flour, shaking off any excess.
2. Heat the oil in a heavy-based ovenproof Dutch oven over medium-high heat. Add the beef cheeks and brown well on all sides, working in batches to avoid crowding. Transfer browned cheeks to a plate.
3. Reduce heat to medium, add the butter, then sauté the onion, carrots, and celery until softened and beginning to caramelize, about 8–10 minutes. Add the garlic and tomato paste and cook 1–2 minutes, stirring.
4. Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom. Simmer the wine until reduced by about one-third, 5–7 minutes.
5. Return the beef cheeks to the pot, add the beef stock, thyme sprigs, bay leaf, mushrooms, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Bring to a gentle simmer, cover, and transfer to a preheated 325°F (160°C) oven.
6. Braise in the oven until the cheeks are very tender and easily pulled apart with a fork, about 2 1/2 to 3 hours. Check once during cooking and add a splash of stock if the liquid reduces too much.
7. Remove the cheeks and keep warm. Strain the braising liquid into a saucepan, discard thyme and bay leaf, and skim any excess fat. Reduce the liquid over medium heat until it coats the back of a spoon; adjust seasoning and stir in brown sugar if a touch of sweetness is desired.
8. Serve the braised beef cheeks with the reduced sauce spooned over and garnish with chopped parsley.