Wine-Braised Beef Cheeks

Name: Wine-Braised Beef Cheeks
Ingredients: 3 cups / 750 ml red wine; 1 onion, halved and sliced; 2 carrots, peeled and diced; 2 stalks celery with leaves, sliced; 4 cloves garlic, germ removed; 2 fresh bay leaves; 1 large sprig rosemary; ¼ teaspoon black peppercorns; 2 to 3 beef cheeks, about 3 pounds / 1.4 kg total, trimmed; Coarse sea salt and freshly ground black pepper; Coarse sea salt and freshly ground black pepper; 2 tablespoons beef dripping or lard; 2 tablespoons beef dripping or lard; ½ calf’s foot, about 1 pound / 450 g, prepared (optional); 2 teaspoons red wine vinegar; ¼ cup chopped flat-leaf parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

A simple beef stew that allows the cheeks to be the star. I always cook an extra cheek so I can make ravioli or Salad of Beef Cheeks. The sauce is velvety thanks to the calf’s foot; but this is optional, so if you can’t buy a calf’s foot, don’t let it stop you from making the recipe— it will still be good.

I add the diced cooked foot back into the dish for another layer of texture, but it’s an optional step. Serve this with pureed potatoes and

Ingredients

Gluten-free

Ingredients

Method