Braised Beef Cheeks with Vanilla
About this Recipe
Cooking Time
240
Prep Time
15
Cuisine
- Europe
Serves
4
cooking style
PROTEIN / DIET
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
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Method
- Preheat the oven to 150°C (300°F).
- 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.
- 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.
- 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.
- 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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