Beef Cheeks in Red Wine with Creamy Mashed Potatoes
I recently found a section in Pak n Save Albany that sells odd cuts of meat, tucked in a small section, it is rarely missed hence I always get the first dibs on the best-looking portions. Here you can get good cuts of oxtails, beef cheeks, pork neck and different offal to name some. I rarely visit this supermarket as we have a Pak n Save near us but when I visit this I hoard the good cuts.
From my recent hoard I got some beef cheeks, a great flavourful cut of beef that yields a great dish when braised for a long time. Was planning to cook in in Red wine with some vegetables and serve it with mashed potatoes. Preparing this dish is quite easy, a simple sauté and browning then just leave it to cook slowly braising in a rich red wine sauce. The braising liquid will be used as the gravy, smoothing it with a hand blender and further reducing it.
Trust me this is one of the best dishes I ever created, simple yet it rocks. Fork tender is an understatement as you can use a spoon without a force to cut the meat. The flavour is stunning a well, the vegetables and red wine with the beef gives out a lot of umami that makes you drool at every bite.
- 4 large cuts beef cheeks
- 1 cup good quality beef stock
- 2 cups red wine (Merlot, Shiraz or Cabernet)
- 1 onion, roughly chopped
- 1 celery stalk, roughly diced
- 1 carrot, roughly diced
- 4 garlic cloves, minced
- 2 tsp dried thyme leaves
- 3 pcs bay leaves
- olive oil
- sea salt
- freshly ground black pepper
- mashed potatoes
- Season the beef cheeks with salt and pepper.
- Heat up a pan, add olive oil then brown beef cheeks on all sides. Remove the beef cheeks then set it aside.
- Add oil if needed then sauté the garlic, onion, celery and carrots. Cook in medium heat until it starts to sweat.
- Place the sautéed vegetables in a slow cooker then place the beef cheeks on top then pour the beef stock and wine. Add the bay leaves and thyme.
- Set the slow cooker in Low for 8 hours or High for 6 hours.
- Remove and discard the bay leaf, gently set aside the beef cheeks. Using a hand blender puree the braising liquid into a smooth sauce.
- Pour the sauce in a sauce pan then simmer and reduce to a gravy consistency in medium low heat. Season with salt and freshly ground black pepper to taste.
- Prepare a serving platter, put a generous scoop of mashed potatoes, top with the beef cheeks, pour gravy on top then serve.