Serves 2
250g beef cheeks (available from butcheries)
salt and pepper, to taste
15ml oil
10g yellow onion, diced
10g carrot, diced
10g celery, diced
1 bay leaf
1 sprig thyme
1 tbsp tomato paste
50ml red wine
150ml beef stock
1 red capsicum, sliced and grilled or pan-fried
Braised Wagyu Beef Cheeks
1. Season the beef cheeks with a pinch each of salt and pepper. Heat a little oil and brown the beef cheeks, set aside.
2. Add the remaining oil and sauté all the vegetables and herbs for 5 mins, then add tomato paste and mix until the vegetables are thoroughly coated.
3. Deglaze the pan with the red wine and simmer until the liquid reduces by half. Add the browned meat, pour in the beef stock and cook on low heat for about 3 hrs, or until the beef is tender and the sauce has thickened and coats the back of a spoon. Season to taste and garnish with the red capsicum. Serve immediately.