French Braised Beef Cheeks
A rich and tender dish made by searing & slow-cooking beef cheeks in merlot, garlic and rosemary & bay leaves with a ‘mirepoix’ (sauteed onion, carrot & celery). The long, slow cooking process breaks down the collagen in the beef cheeks, resulting in a melt-in-your-mouth texture and a deeply savoury flavour. Can be served with mashed potatoes, polenta, pappardelle or other hearty sides.
A rich and tender dish made by searing & slow-cooking beef cheeks in merlot, garlic and rosemary & bay leaves with a ‘mirepoix’ (sauteed onion, carrot & celery). The long, slow cooking process breaks down the collagen in the beef cheeks, resulting in a melt-in-your-mouth texture and a deeply savoury flavour. Can be served with mashed potatoes, polenta, pappardelle or other hearty sides.
A rich and tender dish made by searing & slow-cooking beef cheeks in merlot, garlic and rosemary & bay leaves with a ‘mirepoix’ (sauteed onion, carrot & celery). The long, slow cooking process breaks down the collagen in the beef cheeks, resulting in a melt-in-your-mouth texture and a deeply savoury flavour. Can be served with mashed potatoes, polenta, pappardelle or other hearty sides.
