Slow Cooked Beef Cheeks
Fall off the bone and tender beef cheeks cooked at a tortoise pace.
- 6 Whole Beef Cheeks
- 1 Cup Plain Flour
- 1 L Vegetable Stock
- 3 Tbsp White Vinegar
- 1 Tbsp Thyme
- 1 Tbsp Rosemary
- 1 Tbsp Oregano
- 5 Whole Bay Leaves
- 5 Cloves Garlic (- Peeled)
- 5 Sticks Carrots (- Diced Into Chunks)
- 3 Stalks Celery (- Sliced)
- 1 Stalk Leek (- Thinly Sliced)
- 2 Whole Large Onion (- Diced)
- 4 Tbsp Tomato Paste
- 1 Pinch Salt & Pepper (- To Taste)
Season beef cheeks with salt and pepper before coating evenly with flour.
Drizzle olive oil into skillet or dutch oven. Place cheeks into skillet or dutch oven, something oven proof is required. Seer beef cheeks on either side till caramelized.
Cover beef cheeks with foil and set aside for now.
In the same skillet add more oil and then add the carrots, celery, onions, garlic and leek. Allow them to sauté for 5 minutes.
Add in tomato paste, herbs and then followed by the stock and allow to simmer for 5 minutes.
Return the beef cheeks into the skillet, allowing them to simmer for 5 minutes and then cover and place into the oven on 150°C (302°F) for approximately 2 hrs. (Check on the consistency of the beef cheeks every 30-40 mins, by using a fork to test the tenderness of the beef cheeks against the bone).
Remove the beef cheeks and place onto serving dish. Place the skillet back onto the stove and allow the remaining sauce to thicken.
Pour over the beef cheeks and enjoy.