THE IRISHMAN'S WIFE

Slow-cooked Beef Cheeks in Red Wine

What could be cozier on a freezing day than a big batch of beef cheeks slow-cooked in red wine? It’s simple to make, hearty, and ridiculously delicious

WHAT YOU'LL NEED...

– 2 + 2 tbsp oil – 2 heaped tbsp plain flour – 1kg beef cheeks – 2 brown onions, sliced – 200g streaky bacon, diced – 4 garlic cloves, crushed – 500ml red wine – 500ml beef stock – 2 large carrots – 1+1/2 tsp porcini powder – 2 bay leaves – 1 10cm sprig of rosemary – 200g brown mushrooms – sea salt flakes and pepper

+ A LARGE DUTCH OVEN TO COOK IT ALL IN!

THE DETAILS...

1. Preheat oven to 150 degrees Celcius. 2. Coat the beef cheeks in plain flour. 3. In a cast iron pot add 2 tbsp oil and seal and render each beef cheek. After sealing each beef cheek, pop them on a plate to rest while the others are rendered.

4. Saute the onions in the reamining oil till translucent. Add the bacon and cook for 2 -3 minutes. Add the garlic. stir through and cook for 30 seconds. 5. Add the red wine, beef stock, porcini powder, carrots and fresh herbs. Stir to combine. Add the beef cheeks, pop on the lid, and bring the pot to a simmer.

6. Pop the pot into the oven for 2.5 hours. 7. Remove the pot from the oven, add the mushrooms, give it a stir, and return the stew to the oven for an hour. 8. Remove from the oven. Season and serve!

ADD A SIDE OF COLCANON MASH!

Want more? Check out the link below for the full Slow Cooked Beef Cheeks in red wine Recipe

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