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Braised beef cheek in red wine

by
Pierre Koffmann
Braised beef cheek in red wine

PT3H

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Ingredients

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Method

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1
Preheat the oven to 200°C/gas mark 6
2
Gently roll the pieces of meat in the seasoned flour. Heat the vegetable oil in a large, heavy, heat-proof casserole dish until very hot and brown the meat quickly and evenly. Add the diced carrots and onions, cover and sweat gently for 10 minutes
  • 700g of beef cheek, cut into 12 large pieces
  • 100g of seasoned flour
  • 50ml of vegetable oil
  • 150g of carrots, roughly diced
  • 150g of onion, roughly diced
3
Holding the lid over the casserole, pour away all of the cooking fat. Deglaze the dish with the red wine and bring to the boil. Add the garlic and bouquet garni and season
4
Replace the lid and cook in the oven for about 2 1⁄2 hours, until the meat is very tender. Stir regularly during cooking, adding a little water if there is too much evaporation
5
Remove the casserole dish from the oven. Lift out the pieces of meat with a slotted spoon and place in another pan, then pass the sauce through a fine sieve over the meat. Discard the vegetables and the bouquet garni
6
Serve with creamy mashed potatoes
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Pierre Koffmann
Pierre Koffmann

Pierre Koffmann's cooking is undeniably refined; classical yet humble, with provincial French touches grounding the skilful elegance of the food. Taking inspiration from his Gascon roots, Pierre artfully extracts extraordinary flavour from ordinary ingredients and cuts.

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