Greek Inspired Beef Cheeks
Slow-braised, meltingly tender
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Cooking Time
4 hours
Prep Time
20 mins
Serves
4 serves
Great for a Sunday evening meal, serve with mash or crunchy bread rolls
Ingredients
1
kg
beef cheeks trimmed
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
Method
01
Preheat oven to 180C - fan forced
02
Season the beef with salt and pepper
03
Heat half the olive oil in a large casserole pot over medium-high heat
04
Add the beef in batches and brown on all sides for about 5 minutes and then remove and set aside
05
Heat the remaining oil in the dish and saute the onion and carrots
06
Add the garlic, bay leaves and tomato paste and cook for another 30 seconds
07
Deglaze the pan with beef stock and simmer for 3-4 minutes or until reduced by half
08
Return the beef and resting juices to the dish and add the crushed tomatoes, cinnamon, nutmeg and 1.25 litres of water
09
Season with an extra pinch of salt, then place in the oven and cook for 2 hours
10
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
11
Finish with Greek feta and additional black pepper
Recipe Notes
Beef cheeks need time, plan for at least 3.5 to 4 hours low and slow. You'll know they're ready when a fork slides through with almost no resistance. Serve with something to soak up the sauce.
Cooking Methods
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