Maggie Beer

Braised beef cheeks in verjuice and mustard marinade

Braised Beef Cheeks in Verjuice and Mustard Marinade

Braised beef cheeks in verjuice and mustard marinade

Step 1: Preheat oven to 160C.

Step 2: Place a medium size heavy cast iron pot over a medium to high heat, add 50 millilitres of Extra Virgin Olive Oil and sauté the shallots, carrot and celery until golden brown, remove from the pot and set aside.

Step 3: Season the beef cheeks with sea salt and seal on the pan with the remaining 50 millilitres of Extra Virgin Olive Oil.

Step 4: In a separate pan reduce the stock by half until you have approximately 250 millilitres. Return the vegetables with the beef cheeks, then pour over the stock with ½ cup of Verjuice and the marinade, and place in the preheated oven to cook gently for 2 – 2 ½ hours, or until the cheeks are meltingly tender but still holding their shape.

Step 5: Serve with juices, bitter greens and waxy potatoes.

Ingredients

  1. 4 shallots roughly chopped
  2. 2 carrots roughly chopped
  3. 2 celery stalks roughly chopped
  4. 600g 4 beef cheeks
  5. 500ml veal stock
  6. To taste salt flakes

Marinade

  1. 2 tspn fennel seeds
  2. 1 tbspn brown sugar
  3. 3 tbspn dijon mustard
  4. 125ml ½ cup Verjuice

Braised Beef Cheeks in Verjuice and Mustard Marinade appears in

Add to your favourites

Enjoyed this recipe? Why not join Maggie's Food Club at www.maggiebeer.com.au? Use the code "RECIPEPRINTER" and we'll take 20% off your first online order!

Your basket Your basket   Check out