FT I'm struggling with a recipe to use up 1kg of beef cheeks.. any ideas?
Was literally just looking at this recipe and thought ooh might give it a go!
Braised beef cheeks
Since you cook these cheeks a day in advance, this rich, dark creation makes an effortless dinner that is just the thing for dark winter nights. Serves 8
Ingredients
1/4 stick (30 g) butter
2 tablespoons (30 ml) vegetable oil
4 trimmed beef cheeks, seasoned with salt and pepper
2 cloves garlic, peeled and chopped
2 onions, peeled and diced
4 carrots, peeled and chopped
1 leek, washed and sliced
1 stick celery, chopped
6 ripe tomatoes, chopped
3 1/4 cups (760 ml) red wine
2 quarts (2 l) chicken stock
1/2 cup (120 ml) veal glace, optional
Method
1 Melt the butter and oil together in a wide, heavy frying pan over medium heat. Add the cheeks and caramelize all over until they are golden. Transfer the meat to a Dutch oven or baking dish.
2 Add the garlic and vegetables to the frying pan, except for the tomatoes. Cook gently, covered, for 20 minutes. Add the tomatoes and cook for 10 more minutes. Preheat oven to 250°F (120°C). Add the wine, stock, and veal glace, if using, to the vegetables. Bring to a simmer and then add to the cheeks. Cover and braise in the oven for 3 hours, or until the cheeks are soft and tender.
3 Cool the meat, reserving the liquid, then transfer to a deep plate. Cover with baking parchment, then put a chopping board on top and weight down with cans of vegetables or kitchen weights. Refrigerate for 12 hours. Trim off fat from the meat, then cut each cheek in half.
4 In a pan, boil the braising liquid until reduced to about 2 cups (475 ml). To serve, reheat the cheeks in the cooking liquid and serve with mashed potatoes, flavored with fresh horseradish.
I wanted something a little richer though, so would swap out the red wine for some porter and maybe change the chicken to beef stock.
Did you let them take the burger away and swap it over?
