Beef braised in red wine with Provençal vegetables
This simple braised beef recipe, developed by Geoffrey Smeddle for the Sunday Herald, is an absolute triumph when the days start turning colder. Marinating the beef does take a while, but it results in a rich flavour that is wonderful for winter dinner parties. The beef cheeks keep well overnight, so reserve any leftovers of this sumptuous dish for the next day.
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Ingredients
Metric
Imperial
Braised beef
- 1.5kg beef cheek
- 200g of carrots, diced
- 250g of onion, diced
- 200g of celery, diced
- 4 garlic cloves, peeled
- 250g of tomatoes, roughly chopped
- 500ml of dry white wine
- 500ml of red wine
- 1 tbsp of flour
- 1000ml of beef stock
- 1 tbsp of Worcestershire sauce
- 1 bouquet garni
- vegetable oil
- salt
- pepper
Provencal vegetables
- 4 plum tomatoes, peeled and quartered
- 1 tbsp of parsley, chopped
- 6 basil leaves, chopped
- 30ml of virgin olive oil
- 1 courgette
Method
1
In a large frying pan, saute the carrots, onion, celery, garlic and tomatoes in oil until golden brown. Remove the vegetables from the pan and allow to cool. Place them in a large bowl with the wines and beef cheeks
- 200g of carrots
- 250g of onion
- 200g of celery
- 4 garlic cloves
- 250g of tomatoes
- vegetable oil
- 500ml of red wine
- 500ml of dry white wine
- 1.5kg beef cheek
2
Completely cover the meat and vegetables by 3cm, adding water if necessary. Leave to marinate for at least 12 hours
3
After marinading, empty the bowl into a colander over another bowl to collect all the liquid from the marinade, reserving the meat and vegetables
4
Place a large frying pan on a high heat. Once hot add the vegetable oil and cook the cheeks until dark golden in colour As you remove the sealed pieces of meat, dust each one with flour and place in a braising pot
- 1 tbsp of flour
- vegetable oil
5
Add the marinade and vegetables to the braising pot and bring to the boil. Skim the top, then add the beef stock, Worcestershire sauce and bouquet garni. Bring back to simmering point then cover with a tight-fitting lid and place in the oven at 150˚C/Gas mark 2
- 1 tbsp of Worcestershire sauce
- 1 bouquet garni
- 1000ml of beef stock
6
After about two and a half hours check the meat is tender all the way through. If it is still not tender, cook it further, checking it every 15 minutes or so until it reaches desired tenderness
7
Remove the pot from the oven and allow the cheeks to cool in the liquid. Transfer the meat from the braising pot to a clean pot and cover with foil. Thicken the cooking liquid if necessary by simmering until reduced to the required consistency, then pour it over the braised beef
8
Slice the courgette and pan fry in olive oil until golden
9
Reheat the meat and liquid and adjust the seasoning, adding the tomato quarters and courgette
10
Divide the braised beef and vegetables between serving plates, sprinkle with chopped parsley and basil and drizzle with olive oil
- 1 tbsp of parsley
- 6 basil leaves, chopped
- 30ml of virgin olive oil
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Beef braised in red wine with Provençal vegetables
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© Great British Chefs 2019