Beef Cheeks in Red Wine with Garlic Mash Recipe
This melt in your mouth meal is so good that my family calls it ‘fancy restaurant food.’ It’s not at all difficult to prepare and the result is incredibly delicious.
- 1 large onion, diced
- 3 cloves garlic, diced
- 2 sticks celery, finely diced
- Small bulb fennel, finely diced
- 1 large carrot, finely diced
- 1 tsp dried thyme
- 3 bay leaves
- 250mL beef or chicken bone broth
- 250mL red wine
- 250mL water
- 1 tbsp sherry vinegar
- 1 tsp sea salt
- Good grind black pepper
- 1kg beef cheeks (approx. 2–3 cheeks)
- 3 medium Dutch cream or sebago potatoes (or any good mashing potato), peeled & diced
- 1 sweet potato, peeled & diced
- 2 cloves garlic, peeled & halved
2 tbsp butter or ghee
- 1 tsp sea salt
Black pepper, to taste
- Preheat oven to 150°C.
- In small or narrow ovenproof dish with lid add onion, garlic, celery, fennel, carrot, thyme, bay leaves, broth, wine, water, vinegar, salt and pepper. Mix to combine.
- Add beef cheeks and submerge in liquid.
- Cover dish tightly with lid or foil and place in the oven for 2 hours.
- Turn cheeks, replace lid and return to oven for further 1½ hours. Remove lid, turn cheeks again and cook without lid for final 30 mins.
- Twenty mins before beef cheeks are ready, prepare mash by placing potato, sweet potato and garlic into saucepan and covering with water. Bring to boil and cook for 10 mins or until potato is soft when a knife is inserted.
- Once cooked, drain and mash with the butter or ghee and seasoning until creamy.
- Serve immediately with the beef cheeks on top of mash and side of steamed greens.
- Tip: I often add a steam basket on top of the mash while it’s cooking to steam some vegetables like broccoli, beans or brussels sprouts to accompany the meal.
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