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Vanilla-braised beef cheeks

Name: Vanilla-braised beef cheeks
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
Yield: 6
Ingredients: 6 beef cheeks (about 1.2kg), trimmed; 2 tablespoons plain flour, seasoned; 2 tablespoons olive oil; 1 large onion and 1 carrot, chopped; 2 garlic cloves, crushed; 1 cup (250ml) dry red wine; 2 cups (500ml) beef stock; 1 vanilla bean, split; 1/4 firmly packed cup (50g) brown sugar; 2 each of thyme sprigs and bay leaves; Mashed potato and vegetables, to serve

1 rating

15m

2h 20m

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Vanilla and beef may seem like a strange combination but trust us, it really works!

6 beef cheeks (about 1.2kg), trimmed
2 tablespoons plain flour, seasoned
2 tablespoons olive oil
1 large onion and 1 carrot, chopped
2 garlic cloves, crushed
1 cup (250ml) dry red wine
2 cups (500ml) beef stock
1 vanilla bean, split
1/4 firmly packed cup (50g) brown sugar
2 each of thyme sprigs and bay leaves
Mashed potato and vegetables, to serve

Method

1.

Preheat oven to 180°C. Pat beef dry with paper towel, then toss in seasoned flour.
2.

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.