Braised Beef Cheeks With Chick Peas
Ingredients
- 4 x 175 gram Beef cheeks trimmed
- 1 tablespoon Olive oil
- 1 Onion chopped
- 1 Carrot chopped
- 2 Bay leaves
- ¾ cup Pedro Ximinez sherry
- 2 cup Beef stock
- 400 gram Chick peas tin rinsed and drained
Method
Preheat the oven to 170ºC. Place a large casserole over a moderately high heat. Brown the beef cheeks in the oil for 3 minutes on each side or until well coloured all over. Transfer the cheeks to a plate.
Add the onion and carrot to the casserole and cook for a minute or until lightly coloured. Place the cheeks back in the casserole with the bay leaves, sherry and stock and bring to the boil.
Cover and cook in the oven for 2 -2 ½ hours or until very tender. Remove, add the chick peas and place over a moderately high heat. Cook for 5 minutes or until the sauce thickens slightly. Season with salt and pepper and serve with a flat-leaf parsley salad.
Beef Cheek (Frozen)
Beef cheek is a gourmet delight, slow cooked and full of flavour. Approx 300g portion
Read the guide: Discover the Rich Flavours of Aussie Braised Beef Cheeks
