A classic winter dish that requires minimum fuss but delivers maximum impact. Beef cheeks cooked long and slow result in tender, juicy and flavoursome beef, and this recipe adds a rich sauce spliced with a little orange for freshness. Serve with silky smooth polenta or creamy mash for the ultimate iron-boosting meal.
Ingredients
Beef
4 Quality Mark beef cheeks
3 tbsp seasoned flour
2 celery stalks, diced
1 carrot, finely diced
1 onion, finely diced
3 garlic cloves, crushed
2 bay leaves
1 piece orange zest
1 tsp ground cumin
1/2 tsp ground allspice
1 cup red wine
2 cups beef stock
To serve
soft polenta or mashed potato
carrot
chopped fresh parsley
Method
Preheat the oven to 160°C.
Add a dash of oil to a large casserole dish (one that is suitable for stovetop and oven) and place 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 avoid overcrowding the dish). Transfer to a plate as you go.
Lower the heat and add another dash of oil.
Add the celery, carrot and onion and cook until soft.
Add the garlic, bay leaves, orange rind, ground cumin and allspice and cook for a further one minute.
Return browned beef cheeks to the casserole dish, pour in the red wine and bring to the boil.
Pour in the beef stock, bring up to the boil again then cover with a disc of baking paper and a tight fitting lid.
Place in the oven and cook for 3-3 ½ hours or until the beef cheeks are almost falling apart.
Stir beef cheeks halfway through cooking and check seasoning as required.
Used with permission from Recipes.co.nz
