Products used in this recipe
Italian Red Wine Braised Beef Cheeks
Yield: 10 Servings
Yield: 10 Servings
Slow cooked in red wine, tomato and aromatic herbs and spices, fall-apart tender beef cheeks served with mash.
Instructions:
1. Brown beef. Remove and set aside.
2. Add vegetables and cook until slightly softened.
3. Add garlic, anchovies, thyme, sage and bay leaves. When anchovies have melted, add red wine, Leggo’s Puree, juniper berries and cloves.
4. Bring to the boil and reduce wine slightly. Return meat to the saucepan, cover and place in in a commercial fan forced oven until beef cheeks are tender.
5. Serve with Edgell Mash Potato.
