Slow-Cooked Red Wine Braised Beef Cheek

Ingredients

• 350 grams beef cheek, trimmed
• 15 milliliters olive oil
• 15 grams plain flour
• 60 grams brown onion, finely diced
• 50 grams carrot, finely diced
• 40 grams celery, finely diced
• 2 cloves garlic cloves, crushed
• 15 grams tomato paste
• 200 milliliters dry red wine
• 250 milliliters beef stock
• 2 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 3 grams salt
• 1 gram freshly ground black pepper

Instructions

1. 1Pat the beef cheek dry with paper towel and season generously all over with salt and pepper. Dust lightly with the plain flour, shaking off any excess.
2. 2Heat the olive oil in a frying pan over medium-high heat on the stovetop. Sear the beef cheek for 3-4 minutes on each side until deeply browned. Transfer to the slow cooker.
3. 3Reduce the heat to medium. In the same frying pan, add the diced onion, carrot, and celery. Sauté for 5 minutes until softened and lightly caramelised.
4. 4Add the crushed garlic and tomato paste, stirring for 1 minute until fragrant and the paste darkens slightly.
5. 5Pour in the red wine, scraping the base of the pan with a spatula to release any browned bits. Simmer for 2-3 minutes to cook off the raw alcohol.
6. 6Pour the wine mixture over the beef cheek in the slow cooker. Add the beef stock, thyme sprigs, and bay leaf. The liquid should come about two-thirds up the side of the cheek.
7. 7Cover and cook on LOW for 6 hours, until the beef cheek is fork-tender and yielding.
8. 8Carefully remove the beef cheek and set aside. Discard the thyme sprigs and bay leaf. Pour the braising liquid into a saucepan and simmer over medium-high heat for 8-10 minutes until reduced into a glossy sauce.
9. 9Return the beef cheek to the sauce to warm through and coat. Plate up and spoon the rich sauce generously over the top. Serve immediately.