Red Wine Braised Beef Cheeks

Red Wine Braised Beef Cheeks

This June, the mighty Matildas will battle it out at the world's biggest football tournament in Paris.

To prep Aussies for game-day, Australian Beef has created a french-inspired recipe to take you to the heart of Paris and add a pinch of football fever this winter.

Tender Is The Night: Get Comfy With These Soul-Warming, Red Wine Braised Beef Cheeks

Makes: 4
Preparation: 15 minutes
Cooking: 160 minutes

4 x 175g beef cheeks, trimmed
1 tbsp olive oil
1 onion, diced
1 stick of celery, diced
1 carrot, diced
2 cloves garlic, sliced
4 sprigs of thyme
1 cup red wine
1 cup beef stock

Preheat the oven to 170ºC. Place a casserole over a moderately high heat and cook the beef cheeks in the oil for 3 minutes on each side or until nicely coloured. Transfer to a plate.
Add the onion, celery, carrot and garlic to the pan and cook for a minute or until lightly coloured.
Add the beef cheeks along with the thyme, wine and stock and bring to the boil. Cover and place in the oven for 2-2 . hours or until the cheeks are very tender.
Season with salt and pepper and serve with cauliflower puree and a kale salad.

For more recipe inspiration visit the Australian Beef website