Description
Beef Cheeks in Red Wine with Creamy Mashed Potatoes is a dish of slow cooked beef cheeks in red wine and vegetable gravy served on top of mashed potatoes.
Ingredients
Scale
- 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
Instructions
- 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.