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   DISH FACTS

Yield

4 people

Cook TIME

3 hours

prep Time

20 minutes

Total time

3:30 hours

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Carrots

Sugar

Celery

INGREDIENTS

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Sea Salt

Red Wine

Onions

Shallots

Tomato Paste

Beef Cheeks

Herbs & Garlic

SEARING THE BEEF CHEEKS

 Season the beef cheeks generously with salt from both sides. Add a little olive oil to the pan and roast the cheeks from all sides. 

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ROASTING THE VEGETABLES

Roast the mirepoix for a few minutes, caramelising them lightly. Add the tomato paste and roast all together. Cooking out the paste will remove any raw tomato flavour.

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BRAISING THE CHEEKS

Simmer on low heat for 2½ hours turning the cheeks 2-3 times during the cooking time. Once the cooking time is up, use a skewer or fork to insert into the cheeks - they should be soft as butter by now!

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MAKING THE SHALLOT JUS

Cut the shallots into thick rings and roast them in a pan with olive oil on high heat. Add the reduced jus to the shallots and simmer for a few minutes to combine them well.

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