Good for 2 pax
400-500g Beef Cheek
1 Stalk Celery, Sliced Thinly
1 Carrot, Cut into chunks
4 Cloves Garlic, Minced
1 Brown Onion, Sliced Thinly
3 Stalk of Fresh Thyme
2 Pcs Dried Bay Leaves
400-500ml Beef Stock
400-500ml Red Wine (cabernet sauvignon or merlot)
Salt and Black Pepper
- Pat beef with paper towel, remove any large membrane from beef cheek and cut into strips of about 2cm thick. Season with some salt and pepper.
- Heat frying pan with 2-3 Tbsp olive oil. Sear beef cheek until lightly brown on each side. Remove and set aside.
- Add in another Tbsp of olive oil, brown onion and garlic until cooked and lightly brown. Add in the vegetables and stir fry for 2-3mins.
- Add in red wine, let it boil before adding in the beef broth. Add in thyme and bay leaves and return beef cheek into the pan.
- Braised medium low heat for at least 2hrs-2.5hrs or until beef cheek is soft over stove, stirring occasionally every 15mins. 1-2 cups water can be added if broth has greatly reduce.
- Discard herbs from pan, taste and adjust with salt and pepper accordingly. There are 2 ways to serve.
- A. Serve as it is with all the cooked celery and carrots.
- B. Remove beef from pan, using a hand blender, blend all the vegetables into the braised broth giving it a very smooth gravy and return beef back to the gravy to continue to reduce to thicker consistency for another 10mins -15mins.
- Dish can be served with either mash potato or over rice.
- Beef cheek can be cooked using slow cooker for about 6hrs or until meat is soft or pressure cooker for 1hr on high pressure. Beef can also be cooked using oven over 160 degree for 3 to 3.5hrs.
- Leftover beef cheeks can be use to make beef pie or over pasta the next day.
- This dish can be made in large batch and leftover store in freezer for 1-2 months.