Greek Inspired Beef Cheeks
Greek Inspired Beef Cheeks
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
On Key
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