Braised Beef Cheeks with Vanilla

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Braised Beef Cheeks with Vanilla

About this Recipe

Cooking Time

240

Prep Time

15

Cuisine

  • Europe

Serves

4

cooking style


Slow Cook
Oven

PROTEIN / DIET


BEEF

Beef cheeks have become wildly popular lately and we can see why! They’re a cheap, economical cut of meat that’s still huge on flavour and deliciously succulent when slow braised like they are in this recipe. They can be served in many ways like a stew or a ragu but I’m sure you’ve never tried them with vanilla. Yep, that’s right, vanilla!

The sweet aromatic flavour of the vanilla pod works so well with a rich slow-cooked dish like this compliments the earthiness of the beef. With a hint of Cardamom to add a smoky, spicy hum and served with a side of fluffy potato mash, this is comfort food at its best.

Ingredients

  • 1 tbsp flour combined with 1 tsp each of salt and pepper
  • 4 beef cheeks
  • 4 tbsp olive oil
  • 1 celery, diced
  • 1 carrot, diced
  • 2 shallots, finely chopped
  • 6 cloves garlic, chopped
  • 1 cup port
  • 1 The Spice People’s Vanilla Pod, split
  • 1 dash cognac
  • 1 tsp The Spice People’s White Peppercorns Whole
  • 2 The Spice People’s Cardamom Pods, bruised
  • 2 fresh bay leaves
  • 1 litre beef stock
  • 1 tbsp tomato paste
  • 1 tbsp sherry vinegar
  • 2 tbsp flour combined with 1 tsp each of salt and pepper
  • 8 beef cheeks
  • 8 tbsp olive oil
  • 2 celery, diced
  • 2 carrot, diced
  • 2 shallots, finely chopped
  • 12 cloves garlic, chopped
  • 2 cup port
  • 2 The Spice People’s Vanilla Pod, split
  • 2 dash cognac
  • 2 tsp The Spice People’s White Peppercorns Whole
  • 4 The Spice People’s Cardamom Pods, bruised
  • 4 fresh bay leaves
  • 2 litre beef stock
  • 2 tbsp tomato paste
  • 2 tbsp sherry vinegar

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Method

  1. Preheat the oven to 150°C (300°F).
  2. Sift flour onto a plate. Pat dry the beef cheeks and toss in the seasoned flour, shaking off any excess. Heat 2 tablespoons olive oil in a medium-high saucepan and fry on each side until the colours are brown.
  3. Transfer cheeks into a cast-iron casserole dish. Sauté the celery, carrot, shallots and garlic in the remaining 2 tablespoons olive oil, in the same saucepan that the beef cheeks were fried in. Deglaze with the port and pour the mixture into the casserole with the beef cheeks.
  4. Add in the remaining ingredients (including vanilla bean and seeds). Add extra water to cover, if required. Place a cartouche (a piece of baking paper, cut to the size of the casserole dish) on the surface of the beef cheeks.
  5. Cover with the lid and cook for 3–4 hours. Alternatively, put in a pressure cooker (without cartouche) and cook at pressure for 1½ hours. Serve with a side of mashed turnips and swedes and buttered green beans.

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.


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