Beef Cheeks In Red Wine Jamie Oliver
Add the onions and garlic cook for 10 mins until starting to brown then transfer to a small plate.
Beef cheeks in red wine jamie oliver. Sear the beef cheeks on each side until nicely browned. Stir in the garlic and pick the thyme leaves straight into the pan. Add the red wine into the same frypan and cook for 2 minutes stirring continually.
2 beef cheeks around 800g 8 shallots 2 cloves of garlic 60 g unsalted butter 1 bunch of fresh thyme. The darker the tones on the cheeks at this stage the richer the sauce will be. This melt in the mouth main course recipe is wonderful served with either potatoes or polenta.
Add the tomatoes red wine rosemary and thyme and bring to a simmer. Discover the wonderfully varied world of beef. Season with salt and pepper.
Add the onion garlic and chilli and cook until the onions are translucent. Remove the cheeks from the pot and set aside. In a large heavy based flameproof casserole dish with a lid melt the butter over a medium heat.
Heat oven to 150c 130c fan gas 2. Whether you re looking for a beautiful roasting joint a succulent steak or new ways with mince check out our delicious beef recipes full of family favourites. Season all over with salt and pepper.
For the beef cheeks step 1. Brilliant beef recipes 109. Fry for a couple of minutes then return the beef cheeks to the pan and pour in the red wine.
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