Braised Beef Cheeks in Chianti
By Antony the average cook!
A slow braise = A pot full of flavour
Serves 4
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Ingredients
4 tbls extra-virgin olive oil
4 beef cheeks
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery stick, finely chopped
600 mls Chianti
2 can whole peel tomatoes
1 1/2 teaspoons salt
1 teaspoon black pepper
Method
Reheat oven to 160 degrees C.
Heat 2 tablespoons oil in an ovenproof pot over moderately high heat. Pat dry beef cheeks and season.
Brown beef on all sides and transfer to a tray. Pour off fat, then add remaining oil and cook onion, carrot, and celery over low heat, stirring until softened, about 15 minutes.
Add wine increase heat to high and reduce liquid by half. Return cheeks and juices to the pot, add tomatoes, salt, and pepper.
Bring to a simmer then braise, covered until very tender, about 3 hours. Rest for 20 minutes and serve with wet polenta or rich mash potatoes and vegetables of choice.