Recipe Braised beef cheeks with salsa verde : Practical and Delicious

Recipe Braised beef cheeks with salsa verde : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Braised beef cheeks with salsa verde. You are currently reading Recipe Braised beef cheeks with salsa verde : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Braised beef cheeks with salsa verde requires 10m, cook 5h and serve 6. Caution: allergy Contains gluten, fish, soy and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

As the nights turn colder, only comfort food will do. Warm up this winter with meltingly tender beef cheeks and creamy mashed potato topped with tangy salsa verde.

Ingredients:

17 Ingredients

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  750ml bottle red wine
  
  
  


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  2 tbsp olive oil
  
  
  


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  6 beef cheeks, trimmed
  
  
  


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  2 tbsp plain flour, seasoned, to dust
  
  
  


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  2 onions, chopped
  
  
  


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  4 garlic cloves, chopped
  
  
  


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  2L (8 cups) Massel beef stock
  
  
  


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  2 bay leaves
  
  
  


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  Mashed potato, to serve
  
  
  



• Salsa verde



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  1/3 cup (80ml) extra virgin olive oil
  
  
  


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  2 cups flat-leaf parsley leaves
  
  
  


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  1 cup basil leaves
  
  
  


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  1/2 cup mint leaves
  
  
  


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  2 tbsp Dijon mustard
  
  
  


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  2 tbsp red wine vinegar
  
  
  


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  2 tbsp salted capers
  
  
  


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  2 anchovy fillets (optional)
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 170°C. Place the wine in a pan and simmer over medium heat for 10 minutes or until reduced by half. Set aside. Heat oil in a large flameproof casserole over medium-high heat. Dust beef in flour, shaking off excess. Brown beef, in batches, for 2 minutes each side, adding more oil if necessary. Remove and set aside.
  
  
  


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  Step 2
  
  
  
  
  Add the onion to the pan, reduce heat to medium and cook, stirring, for 5 minutes or until softened. Stir in garlic, then return beef to pan. Add reduced wine, stock and bay leaves, then season. The meat should be completely covered with liquid, so top up with water if necessary. Cover and cook in the oven for 2 1/2 hours or until the beef is meltingly tender.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, to make the salsa verde, place the ingredients in a blender and blend to form a smooth paste. Season to taste – remember anchovies and capers are already salty.
  
  
  


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  Step 4
  
  
  
  
  Transfer beef to a plate, then cover with foil to keep warm. Place casserole over medium-high heat for 10 minutes or until the sauce thickens. Serve the beef with the sauce, mashed potato and salsa verde.
  
  
  

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