2 tablespoons olive oil
2kg beef cheeks, excess fat and silver skin removed to give you about 1.2/1.3 kg
3 tablespoons seasoned flour
1 carrot, very finely diced
1 onion, finely diced
4 cloves garlic, crushed
2 bay leaves
pared rind of 1 orange
1 teaspoon ground cumin
½ teaspoon ground allspice
1 cup red wine
2 cups beef or lamb stock
1 bunch baby carrots, green tops removed and scrubbed
Preheat the oven to 160°C. Heat 1 tablespoon oil in a large casserole dish (one that is suitable for stovetop-to-oven), over a medium-high heat. Dust beef cheeks with seasoned flour, place in casserole dish and brown on both sides (do this in batches to prevent overcrowding). Transfer to a plate as you go. Wipe out dish with kitchen paper if necessary.
Lower the heat, add remaining oil, carrot and onion and cook until soft. Add garlic, bay leaves, orange rind and spices and cook for a further 1 minute.
Return browned beef cheeks to the casserole dish, pour in the red wine and bring up to the boil. Pour in beef stock, again bring up to the boil, then cover with a disc of baking paper and a tight fitting lid.
Place in the oven and cook for 3-3 ½ hours until the beef cheeks are almost falling apart and can be eaten with a fork only. Stir beef cheeks halfway through cooking and check seasoning. Add the baby carrots 30 minutes before end of cooking.
Serve with mashed potato and a steamed green vegetable.
Tip – Beef cheeks generally need a bit of trimming so you will need 2kg in weight to get just over 1kg when well trimmed. Use the trimmings to make beef stock.
- Tags: mains