Beef cheeks in red wine sauce
4
Points®
Total time: 2 hr 45 min • Prep: 15 min • Cook: 2 hr 30 min • Serves: 6 • Difficulty: Easy
Let the beef bubble away in the oven until it’s melt-in-the-mouth tender and the rich flavours of wine, veg and bacon are all soaked up
Ingredients
Olive oil
1 tbs
Beef cheek, raw
1200 g
Shortcut bacon
125 g, cut into chunks
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Carrot(s)
10 medium, cut into 2cm pieces
Celery
1 stick(s), finely chopped
Dried bay leaf
2 whole
Tomato paste
2 tbs
Red wine
250 ml, (1 cup)
Beef stock cube
1 individual, crumbled
Instructions
1
Heat the oil in a large heavy-based saucepan over high heat. Season the beef with salt and freshly ground black pepper. Cook the beef, in two batches, for 2 minutes each side or until browned. Transfer to a plate.
2
Preheat oven to 200°C. Reduce heat to medium-high heat. Cook the bacon, stirring, for 2 minutes or until golden. Add the onion, garlic, celery and bay leaves, and cook, stirring, for 5 minutes or until softened.
3
Meanwhile, whisk the wine, tomato paste, stock cube and 1. cups (375ml) water in a jug until combined. Return the beef to the pan with any resting juices. Pour over the wine mixture. Season with salt and freshly ground black pepper and bring to the boil. Cook, covered, in the oven for 1 hour and 20 minutes. Add the carrot and cook, covered, for a further 50 minutes or until the beef and vegetables are tender. Discard the bay leaves.
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