Ingredients (for 4 people)
- 4 x 250-300gm beef checks
- A few sprigs of thyme
- plain flour to coat cheeks
- 2 dessertspoons lime & chilli sambal
- butter to sear cheeks
- 2 cloves of garlic
- 1 red onion
- 1.5 litres of beef stock (approx)
- 2 cups of port
- 1 cup of dry red wine
- Allow 1 beef cheek per person (substitute gravy beef if you can’t get beef cheeks).
- Clean cheeks of any excess skin or fat.
- Dust cheeks lightly in flour and shake off the excess.
- Melt a little butter in frying pan. When pan is hot sear the cheeks. Can be done on BBQ outside.
- Place the cheeks straight into a casserole dish. Sear the onions in the hot pan and scatter on top of the cheeks.
- Add the wine, port, thyme, sambal, and garlic, with enough stock to come at least halfway up the casserole dish.
- Cover the casserole with a lid or foil and place it in a moderate oven (200 C). Cook for 2 -2 ½ hours. When the cheeks are ready, they should feel soft, but should NOT spring back when pushed with the finger.
- Gently lift the cheeks from the casserole dish into a large frying pan. If the liquid level is low, add more stock. Deglaze the pan juices into the large frying pan. Bring to the boil. Once boiling, turn the heat down and simmer until the liquid is reduced to sauce consistency, then serve.
Beefs cheeks can be served with any of the following:
- thick ribbon pasta,
- mash of potatoe, sweet potatoe or parsnip
- stewed green beans
- salad of radichio, onion and pear