Slow braised balsamic beef cheeks on ciabatta
Meltingly tender beef cheeks with a rich red wine and balsamic sauce. Even better the next day reheated for brunch with poached eggs.
|1½ kgs||Beef cheeks|
|1 bottle||Red wine, chianti or similar|
|2 Ltr||Beef stock, good quailty|
|2 Tbsp||Tomato paste|
|3 Tbsp||Balsamic vinegar|
|2 pieces||Bay leaves|
|1 drizzle||Olive oil|
|1 bunch||Fresh parsley|
|1 loaf||Ciabatta bread, or sourdough|
- Preheat oven to 160 C. Trim beef cheeks of sinew and coat in flour. Season with salt and pepper.
- Heat oil in a heavy based casserole dish and brown the cheeks all over. Place aside.
- In the same pot place the diced veges and fry for 3-4 mins (add more oil if necessary). Add tomato paste and stir through. Set aside with the beef cheeks.
- Pour in the bottle of red wine and reduce by 2/3rds. Add balsamic vinegar and then beef stock. Bring back up to the boil.
- Add back in the beef cheeks and veges, topping up with more stock or water if necessary. Add the herbs, place lid on and put in the oven for 4-5 hours (or use slow cooker for 8 hours on low).
- Once the beef cheeks are lovely and tender, strain out 1-2 cups of the cooking liquid into a pot and bring to the boil then simmer and reduce to make a nice and thick rich sauce. Serve beef cheeks on a piece of toasted ciabatta, spoon over sauce, top with poached eggs and fresh parsley.