Braised Beef Cheeks in Red Wine
Prep:  20 mins
Cook:  6 hrs 30 mins
Serves:  4
Average: 4.1 (44 votes)
Difficulty:
Cuisine:
Saved:
Italian
392
Recipe by: Breville
These super soft, incredibly flavourful Braised Beef Cheeks in Red Wine was created by Cameron Cansdell from Manfredi using the Breville Fast Slow cooker. An impressive dinner party meal, or an easy way to experiment with more flavourful slow cooking.
Credit: Cameron Cansdell: Head Chef Manfredi at Bells
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Braised Beef Cheeks in Red Wine
Ingredients:
Braised Beef Cheeks in Red Wine
To Serve
Method:
Braised Beef Cheeks in Red Wine
  1. Core the tomatoes and place in a bowl. Cover with boiling water and leave for 10 seconds. Drain and peel of the skins. Halve, remove seeds and finely chop
  2. Select SAUTE/SEAR function and set the timer for 20 minutes. Press START and allow to heat for 3 minutes. Add 2 tablespoons of olive oil and brown the beef cheeks all over in batches and set aside. Add the remaining oil and the vegetables and cook for 4 minutes, stirring occasionally. Add the garlic and herbs and cook for another minute
  3. Add the red wine and cook for 8-10 minutes to reduce, then add the beef cheeks, stock and tomatoes. Season with salt and pepper
  4. Select SLOW COOK. Set the timer for 6 hours. Place lid on cooker and press START
  5. Once cooking time is complete remove the lid. Remove the beef cheeks and set aside
  6. Select SAUTE/SEAR function and set the timer for 10 minutes. Press START. Allow to simmer until the liquid is reduced by half
  7. Cook the carrots in a saucepan of boiling water for 3-4 minutes or until tender. Drain, drizzle with a little olive oil and season with salt and pepper
  8. Return the beef cheeks to the sauce to reheat and stir through the parsley
To Serve
  1. Serve the beef cheeks with the sauce and a few peppercorns sprinkled over alongside the carrots
  2. Cook the carrots in a saucepan of boiling water for 3-4 minutes or until tender. Drain, drizzle with a little olive oil and season with salt and pepper
Recipe by Cameron Cansdell - Head Chef Manfredi at Bells
Cameron Cansdell Head Chef at Manfredi at Bells

Manfredi at Bells has been honoured with the 2012 Good Living Sustainability Award.   More than 15% of the menu comes from the garden and is grounded in core values of simplicity and freshness featuring seasonal dishes inspired by the produce grown and harvested in the estate's now famous vegetable garden. 

"Italian cooking is very simple and relies on the quality of the home grown produce - simplicity and seasonality are key"

bellsatkillcare.com.au

 

Breville have been working with some influential Australian Chefs, food bloggers and celebrities to inspire you to create delicious restaurant quality dishes at home.  

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Braised beef Cheeks in Red Wine
Pam
10 years 3 months ago
These were delicious.