With time, these beef cheeks will result in a fall apart texture that is perfect on a cold winters’ night.
Time
- Preparation: 10 min
- Cooking: 3 h 25 min
- Ready in: 3 h 35 min
Ingredients
- 4 x 175 g Beef cheeks (trimmed)
- 1 tbsp Olive oil
- 1 Onion (chopped)
- 1 Carrot (chopped)
- 2 Bay leaves
- ¾ cup Pedro Ximinez sherry
- 2 cups Beef stock
- 400 g tin Chick peas (rinsed and drained)
Instructions
- Preheat the oven to 170ºC. Place a large casserole over a moderately high heat. Brown the beef cheeks in the oil for 3 minutes on each side or until well coloured all over. Transfer the cheeks to a plate.
- Add the onion and carrot to the casserole and cook for a minute or until lightly coloured. Place the cheeks back in the casserole with the bay leaves, sherry and stock and bring to the boil.
- Cover and cook in the oven for 2 -2 ½ hours or until very tender. Remove, add the chick peas and place over a moderately high heat. Cook for 5 minutes or until the sauce thickens slightly. Season with salt and pepper and serve with a flat-leaf parsley salad.
Leave a Reply