damnitjim89
New member
It's been cold, it's been damn wet, and it's been miserable, and I don't
see it getting any better for the funeral on Tuesday, so I've decided to
make this to have at the 'gathering' afterwards.....
I'm going to throw in some Speck, and maybe a few other bits and pieces
from the second recipe.......
http://menumate.blogspot.com/search?
q=BEEF+CHEEKS+BRAISED+IN+RED+WINE+WITH+PANCETTA%
2C+PEAS+AND+MASHED+POTATOES
BEEF CHEEKS BRAISED IN RED WINE WITH PANCETTA, PEAS AND MASHED POTATOES
Serves 4
Good hearty cold weather meal, slow cooked the house will smell as winter
should.
4 beef cheeks or 800g gravy beef cut into fist sized chunks
1 carrot diced
1 stick of celery diced
1 brown onion roughly cut up (skin on)
4 cloves of garlic kept whole but squashed (unpeeled)
4 sprigs of thyme
2 bay leaves
1 bottle of red wine
500ml beef stock
500ml chicken stock
Add all of the ingredients into a large bowl and marinade meat for 8 hours
or overnight.
Remove the meat (reserving marinade) and seal in a large heavy casserole
pot. Remove meat once sealed. Add drained vegetables and fry in a little
oil in same pot until they begin to soften. Return the meat to the pot and
the liquid. Add a little water to cover the cheeks if there is not enough
liquid.
Cook in a 150c oven for 5 hours until the meat is tender and the liquid
has reduced. Remove the meat carefully and strain the liquid into a
saucepan and reduce further until it has a sauce consistency. Check the
seasoning.
Return the meat to the sauce to heat through.
To serve plate up with mash and peas and top with the beef and a slice of
pancetta cooked on a baking tray for 10 mins in a 180C oven until it is
crispy. Spoon the sauce around the plate.
Wine suggestion: Wynns Coonawarra Shiraz
Bits and pieces will come from this one............
http://www.cuisine.com.au/recipe/beef-cheeks-in-red-wine-with-carrots-and-
mashed-potato
--
Peter Lucas
Hobart
Tasmania
Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
see it getting any better for the funeral on Tuesday, so I've decided to
make this to have at the 'gathering' afterwards.....
I'm going to throw in some Speck, and maybe a few other bits and pieces
from the second recipe.......
http://menumate.blogspot.com/search?
q=BEEF+CHEEKS+BRAISED+IN+RED+WINE+WITH+PANCETTA%
2C+PEAS+AND+MASHED+POTATOES
BEEF CHEEKS BRAISED IN RED WINE WITH PANCETTA, PEAS AND MASHED POTATOES
Serves 4
Good hearty cold weather meal, slow cooked the house will smell as winter
should.
4 beef cheeks or 800g gravy beef cut into fist sized chunks
1 carrot diced
1 stick of celery diced
1 brown onion roughly cut up (skin on)
4 cloves of garlic kept whole but squashed (unpeeled)
4 sprigs of thyme
2 bay leaves
1 bottle of red wine
500ml beef stock
500ml chicken stock
Add all of the ingredients into a large bowl and marinade meat for 8 hours
or overnight.
Remove the meat (reserving marinade) and seal in a large heavy casserole
pot. Remove meat once sealed. Add drained vegetables and fry in a little
oil in same pot until they begin to soften. Return the meat to the pot and
the liquid. Add a little water to cover the cheeks if there is not enough
liquid.
Cook in a 150c oven for 5 hours until the meat is tender and the liquid
has reduced. Remove the meat carefully and strain the liquid into a
saucepan and reduce further until it has a sauce consistency. Check the
seasoning.
Return the meat to the sauce to heat through.
To serve plate up with mash and peas and top with the beef and a slice of
pancetta cooked on a baking tray for 10 mins in a 180C oven until it is
crispy. Spoon the sauce around the plate.
Wine suggestion: Wynns Coonawarra Shiraz
Bits and pieces will come from this one............
http://www.cuisine.com.au/recipe/beef-cheeks-in-red-wine-with-carrots-and-
mashed-potato
--
Peter Lucas
Hobart
Tasmania
Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed