Again, a simple recipe and robust in flavour. I made braised beef cheek in stout some time ago and forgot to share this recipe. It’s a hit with my son.
Oh and what about the celery and carrots? I removed them as I had boiled the life out of them. All the goodness went into the braising sauce.
Ingredients
* 2kg beef cheeks, trim off fat
* 500ml Stout. I used ABC extra stout
* 1 large carrot, chopped in chunks
* 3 celery sticks, chopped in 2″ lengths
* I cup large onions, sliced
* 1 tsp Rosemary
* 1 tsp Basil
* 1 tsp Oregano
* 2 bay leaves
* 3 whole cloves garlic, skinned
* Salt and black pepper
* Oil for frying
Method
1. In a large pan, heat oil and brown beef cheeks on all sides. Set aside.
2. In large cast iron casserole, heat oil and fry onions till slightly brown and fragrant.
3. Put in the browned beef cheeks, pour in stout, add all the dried herbs, salt and pepper to taste. Bring to boil, covered, for 15 mins.
4. Add celery and carrots and cover. Boil over low heat for 2.5 hours or until beef cheeks are tender.
5. Turn off heat and allow beef cheeks to rest for about an hour.
6. Slice beef cheeks and plate it on a serving platter with mashed potatoes.
7. Remove bay leaves, carrots and celery. Strain the braising liquid and boil till liquid is reduced and thickened to make a sauce. Serve sauce in a sauce boat.
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