Vanilla-braised beef cheeks

Vanilla-braised beef cheeks

Posted by Ana Franco on


6 beef cheeks (see note - about 1.2kg), trimmed

2 tablespoons plain flour, seasoned

2 tablespoons olive oil

1 large onion, chopped

1 carrot, chopped

2 garlic cloves, crushed

1 cup (250ml) dry red wine

2 cups (500ml) Massel beef stock

1 vanilla bean, split

1/4 firmly packed cup (50g) brown sugar

2 thyme sprigs

2 bay leaves

Mashed potato, to serve

Steamed vegetables, to serve



Preheat oven to 180°C. Pat beef dry with paper towel, then toss in seasoned flour.

Heat oil in a large flameproof casserole.

Cook beef, in batches, over medium heat for 2 minutes each side or until sealed. Stir onion, carrot and garlic in same pan for 1 minute.

 Add wine, stock, vanilla, sugar and herbs. Bring to the boil.

Return beef to pan. Place a circle of baking paper on the surface and cover with a lid. Cook in oven for 2 hours. Remove beef, then reduce sauce over high heat for 2-3 minutes until reduced slightly. Season, then return beef to pan. Serve with mash and vegetables.

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