Name: Greek Inspired Beef Cheeks
Prep time: 20 min
Cook time: 150 min
Ingredients: 1 kg beef cheeks (trimmed and cut into 3cm chunks); 1 tsp sea salt flakes; 1 tsp freshly ground black pepper; 2 tbsp olive oil; 2 large red onions (diced); 2 carrots (sliced 1cm thick); 2 garlic cloves (finely grated); 2 dried bay leaves; 125 ml beef stock; 2 tbsp tomato paste; 400 gm tin of crushed tomatoes; 1 cinnamon stick; pinch of grated nutmeg; 200 gm red lentil fusilli; 100 gm Greek fetta to serve

Greek Inspired Beef Cheeks

Print Recipe

Prep Time 20

Cook Time 2 30

Course Main Course

Servings 4 people

Ingredients

1 kg beef cheeks trimmed and cut into 3cm chunks
1 tsp sea salt flakes
1 tsp freshly ground black pepper
2 tbsp olive oil
2 large red onions diced
2 carrots sliced 1cm thick
2 garlic cloves finely grated
2 dried bay leaves
125 ml beef stock
2 tbsp tomato paste
400 gm tin of crushed tomatoes
1 cinnamon stick
pinch of grated nutmeg
200 gm red lentil fusilli
100 gm Greek fetta to serve

Instructions

Preheat oven to 180C - fan forced
Season the beef with salt and pepper
Heat half the olive oil in a large casserole pot over medium-high heat
Add the beef in batches and brown on all sides for about 5 minutes and then remove and set aside
Heat the remaining oil in the dish and saute the onion and carrots for 2-3 minutes
Add the garlic, bay leaves and tomato paste and cook for another 30 seconds
Deglaze the pan with beef stock and simmer for 3-4 minutes or until reduced by half
Return the beef and resting juices to the dish and add the crushed tomatoes, cinnamon, nutmeg and 1.25 litres of water
Season with an extra pinch of salt, then place in the oven and cook for 2 hours
Remove the dish from the oven and sir in the pasta. Replace lid and cook for 15 minutes or until the pasta is al dente
Finish with Greek feta and additional black pepper