Hearty Beef Cheeks in Red Wine Sauce
If you love slow cooked wintery meats (like lamb shanks, or beef brisket), you will love beef cheeks. Beef cheeks are a fattier cut of meat, and when cooked as per this recipe, the fat will be lovely and gelatinous and you will be able to cut the meat with a butter knife. For best results your butcher will remove extra fat from the outer layer of the cheeks. These will go beautifully with the Paleo-Friendly Potato Bake, or even the Sour Cream Mash from the Cottage Pies.
If you wish to make this with the Potato Bake, make the sauce and topping for the potato bake first, then get your beef cheeks started. You can assemble the potato bake while the beef cheeks are cooking.
Recipe Tester Feedback: "Looking forward to lunch leftovers tomorrow! Just enough leftovers for one, after feeding a family of four for dinner. A lovely family friendly and hearty winter meal" - Sally-Ann
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 3 hours
Best eaten fresh, or reheated from the refrigerator
- carrot - 1, roughly chopped (approx 80g)
- onion - 1, peeled & quartered (approx 130g)
- capsicum - 1 red, flesh only (approx 180g)
- garlic cloves - 2
- olive oil - 20g
- red wine - 100g
- vegetable stock - 30g, paste** + 1 tsp (** our vegetable stock paste is made with half the recommended salt)
- tomato paste - 30g
- beef cheeks - 2-3, (800-1000g)
- water - for steaming
- Add carrot (1), onion (1), capsicum (1) and garlic (2 cloves) to the bowl. Chop Speed 5 / 3 seconds.
- Add olive oil (20g). Program 6 minutes / 115C* / Reverse+Stirring Speed, measuring cap off.
- Add red wine (100g), stock paste (30g) and tomato paste (30g). Program 6 minutes / 115C* / Reverse+Stirring Speed, rice basket sitting on the lid to prevent spatter.
- Heat a frypan (can use either non-stick or with a little oil).
- Sear beef cheeks for 1 minute each side.
- Get a piece of baking paper as long as the steaming attachment and scrunch under running water to wet the paper.
- Squeeze out remaining water and sit in the lower tray of the steaming attachment.
- Sit beef cheeks on the paper and pour red wine / vegetable mixture over the beef cheeks.
- Without washing the bowl, fill to the 1.5L line with water.
- Set the steaming attachment in place and program 60 minutes / Steaming Temperature / Speed 2.
- Once the timer has counted down, refill the bowl to 1.5L with water, reset the steaming attachment and program 60 minutes / Steaming Temperature / Speed 2.
- Remove the steaming attachment from the top of the mixer, sit it on a plate and take it to the sink carefully. Hold the lid on to the steaming attachment tightly with two hands and pour out any excess liquid through the holes in the lid, away from your body.
- Add stock paste (1 tsp) to the tomato mixture and stir to combine.
- Check amount of liquid in the bowl (there should be approximately 800g).
- Return steaming attachment to its place for cooking and set 30 minutes / Steaming Temperature / Speed 2.
- Carefully remove the lid of the steaming attachment (away from your body so as not to encounter the steam) and try putting a butter knife through one of the beef cheeks. It should easily go through.
- Remove the beef cheeks to a serving vessel, keeping as much of the red wine / vegetable mixture on the paper as possible.
- Carefully pour the contents of the paper into the bowl. There will already be approximately 250g of liquid in the bowl. Keep it in there. If there is significantly more, reduce until you have 250g left.
- Blend Speed 6 / 10 seconds.
- Pour the sauce over the beef cheeks.
- Slice the beef cheeks to serve.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.