🍴 6 Beef Cheeks
🍴 1 Cup of Plain Flour
🍴 1 L of Vegetable Stock
🍴 3 tbsp’s of White Vinegar
🍴 1 tbsp of Rosemary
🍴 1 tbsp of Thyme
🍴 1 tbsp of Oregano
🍴 5 Bay Leaves
🍴 4-5 Garlic Cloves (peeled)
🍴 5 Carrots (thickly sliced)
🍴 3 Stalks of Celery (sliced)
🍴 1 Leek (thinly sliced)
🍴 2 Large Red Onions (diced in chunks)
🍴 4 tbsp’s of Tomato Paste 🍴 Salt and Pepper
1) First I season the beef cheeks with salt and pepper before coating them evenly with flour. Once that is done, ensuring you already prepped your other ingredients, I place the cheeks into a skillet or dutch oven. Something that is oven-proof is required. We then pour olive oil in, a reasonable amount, before searing the beef cheeks on each side till they’re caramelized. We then set them aside to rest.
2) In the same pan I put a little more oil and add the following. 5 thickly sliced carrots, 3 sliced celery stalks, large chunky diced red onions; 2 in total, peeled garlic cloves; about 4 or 5 and a thinly sliced leek. Allow them to sautè for about 5 minutes; then add the stock, tomato paste and all your herbs and let it simmer for a few minutes or until they’re slightly soft.
3) Once that is done; add your beef cheeks back in and allow them to enjoy a simmering for 5 minutes and then cover the pan and place the dish in the oven on 150 degrees or until the meat starts pulling apart easily with a fork.
“In the mean time why not enjoy a quiet read of your favorite book or put on your favorite movie to help with the waiting process; I never liked waiting!”
4) Once you feel the meat is tender enough or “falling off the bone” so to speak it should be done. Remove the dish from the oven being mindful of the weight and heat. Carefulness is key. Carefully place the dish onto a heat proof surface.
5) Remove the beef cheeks from your pot or oven-proof cookware and place in a serving dish, leaving behind the sauce.
6) Place the pot back onto your stove on a medium heat to allow the sauce to reduce giving it a thicker consistency.
It’s now time to plate up. I enjoy trying new things; but really it’s up to you and your style. All i can recommend is that you try and keep the sauce as a bed beneath all that juicy meat and use your fork to coat the beef with as much sauce as you like.