Merlot Braised Beef Cheeks
Prep:  15 mins (approx.)
Cook:  6 hrs 30mins (approx.)
Serves:  6
Average: 4 (2 votes)
Difficulty:
Cuisine:
Saved:
French
98
Recipe by: Breville
This merlot braised beef cheeks recipe is a perfect winter dinner. Slow cook beef cheeks for a perfect winter dinner party idea. Recipe by Katrina Meynink made using the Breville Flavour Maker™.
Credit: Recipe by: Katrina Meynink
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Merlot Braised Beef Cheeks
Ingredients:
Method:
  1. For best results, use the Flavour Maker™ slow cooker by Breville
  2. Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add oil and heat for a further minute.
  3. Add the beef cheeks and cook for 3-5 minutes each side or until the beef cheeks are well browned on both sides
  4. Add the carrot, onion, garlic and cook for 5 minutes or until they are softened.
  5. Add the merlot and cook, scraping the bottom of the pan with a wooden spoon to remove any pan juices that may have stuck to the bottom
  6. Place EasySear™ pan back into the slow cooker base
  7. Add the juniper, cinnamon, bay leaf, thyme and stock. Ensure the beef cheeks are completely covered with liquid even if you have to top it up with a little water
  8. Cover with lid, turn Temperature Control Dial to '2' setting. Cook for 6 - 7 hours until the meat is tender
  9. Gently remove the cheeks from the cooking liquid. Skim any oil from the top of the liquid using a large flat spoon
  10. Strain the vegetables, reserving the cooking liquid and return the liquid to the EasySear™ pan and heat on stove top for 15-20 minutes or until sauce is reduced and slightly thickened.
  11. Return the beef cheeks to the pan and heat through before serving with mashed potato or a roasted vegetable and grain salad with fresh herbs
Recipe by Katrina Meynink - The Little Crumb
Katrina Meynink

There is nothing Katrina Meynink loves more in this world than food – sourcing it, cooking it, talking about it, eating it and writing about it consumes her world.

Katrina has a background in food communications and more than a few dabbles at the stove. She has combined her two great loves into a career in food writing. She has written two cookbooks, writes a weekly recipe column as part of the Fairfax Media Daily Life team and is currently freelancing for a number of food magazines nationally and internationally.

thelittlecrumb.com.au

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