We use cookies on our website

We use cookies to ensure that our website functions efficiently, and to give you the best experience on our website. Click here to learn more.

Slow Cooked Beef Cheeks w/ Red Wine

Classic red wine beef stew with a twist, the melt-in-your-mouth beef cheek!
Recipe by: Jeffrey, Jou Sun user since 2016
Servings: 3-4   |   Time: 3 hrs   |   Difficulty: Medium
Ingredients:
From Your Kitchen
  • 3 Tbsp Olive Oil
  • 2 tsp Salt, separated
  • 2 Dried Bay Leaves
  • 1 cup Red Wine
  • Black Pepper
From Jou Sun
  • 800g Beef Cheeks
  • ½ Onion, chopped
  • ½ Celery Stalk, chopped
  • ½ Carrot, chopped
  • 3 Fresh Thyme Sprigs
  • ½ cup Stew Broth
  • 2 Garlic Cloves, minced
SHOP INGREDIENTS 

or CUSTOMIZE INGREDIENTS

Onion
Chef's Garden -...
 
$10
~600g
Celery
Wah Kee Fruit &...
 
$34
~1kg
Carrots
Wah Kee Fruit &...
 
$10
~600g
Thyme
Wah Kee Fruit &...
 
$15
1 bunch
Garlic
Wah Kee Fruit &...
 
$10
1 pack (3 pcs)

Cooking Directions
  1. Prepare the beef cheeks: Cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef cheeks all over.
  2. Heat 2 tbsp olive oil in a pot/ Dutch oven over high heat. Sear the beef cheeks on each side until nicely browned. Remove beef cheeks.
  3. Turn down to medium high heat and heat the remaining 1 tbsp of olive oil. Add garlic, onion and carrots. Sauté for 3 mins until onion becomes translucent, then add the celery and sauté for another 3 mins.
  4. Pour the wine into the pot/ Dutch oven (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 min to enhance the flavours.
  5. Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later). Put lid on and cook on the stove on medium low for 2 to 2 1/2 hours until the cheeks are very tender. Turn at least once during cooking.
  6. Open the pot/ Dutch oven and remove the beef cheeks. Discard the thyme stems and bay leaves.
  7. Use a handheld blender to puree the braising liquid into a smooth sauce which turns to a lighter brown color.
  8. Bring the sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 3 to 5 mins.
  9. Do a taste test and adjust the seasoning to your taste.
  10. Remove from heat, return beef cheeks to the sauce, cover and keep warm until ready to serve.

People Also View

7% off
New White Potatoes
Tung Cook
 
$28 $30
~600g