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Home Gestoofde runderwangen met rode wijn en wortelgroenten

Autumn Winter Stew Beef Comfort food Slow cooking

Beef cheeks are the best thing autumn has to offer. They become meltingly tender if you give them time, and you’ll want to give them that time in a good braising pan made of cast iron, because it distributes heat evenly and keeps the temperature steady while you get on with something else.

Red wine, carrots, onion and a few sprigs of thyme do the rest. You set it going, and a few hours later you put it on the table. Warm, flavorful and the kind of dish that leaves everyone quiet.

x_ckl_recipe_markerBraised beef cheeks with red wine and root vegetables Beef cheeks simmered for hours in red wine and vegetables. This is the braise you'll want on hand all autumn and winter. How to make braised beef cheeks with red wine and root vegetables? Main course Dutch 4 servings 20 min 3 hr 45 min

Pat the beef cheeks very dry with kitchen paper and season them generously with salt and pepper on both sides.
Heat a splash of oil in the braising pan over medium-high heat. Brown the beef cheeks for two to three minutes per side until they have a nice brown crust. Remove them from the pan and set aside.
Turn the heat down slightly. Sauté the onion, carrot, parsnip and celeriac in the drippings from the meat for about 5 minutes until the vegetables start to colour.
Add the garlic and tomato paste and cook for a minute to take away the raw edge.
Pour the red wine into the pan and scrape the browned bits from the bottom. Let the wine reduce for 3 minutes.
Return the beef cheeks to the pan. Add the beef stock, bay leaves and thyme. The meat should be mostly submerged. Bring everything to a boil.
Reduce the heat, put the lid on the pan and let everything simmer gently for 3 to 3½ hours. The meat is done when it falls apart when you pierce it with a fork.
Carefully remove the beef cheeks from the pan. Remove the bay leaves and thyme sprigs. If you prefer a thicker sauce, reduce the cooking liquid for another 10 minutes without the lid.
Return the meat to the sauce, taste for salt and pepper and serve immediately. Lovely with mashed potatoes or crusty bread to mop up the sauce.

Autumn Winter Stew Beef Comfort food Slow cooking 4 beef cheeks (about 1.2 kg) Salt and freshly ground pepper 2 tbsp olive oil or sunflower oil 2 onions, roughly chopped 3 carrots, cut into pieces 2 parsnips, cut into pieces 200 g celeriac, diced 4 garlic cloves, finely chopped 2 tbsp tomato paste 350 ml full-bodied red wine 500 ml beef stock 3 bay leaves 5 sprigs fresh thyme Braising pan with lid (cast iron, at least 24 cm) Cutting board Sharp knife Kitchen paper towels Wooden spoon or spatula Casserole casserole Chopping Board chopping-board Knives knives dinner plates dinner-plates Cookinglife Casserole Cast Iron ø 24 cm Blackwell ["Braadpan"] Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Black Ø 20 cm / 2.7 Liter - Enamelled Cosy & Trendy Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Traditional Red Oval - 31 x 24 cm -. Enamelled Cosy & Trendy Braadpan Grünkohl met Pinkel foodies-grunkohl-met-pinkel Red wine beef stew with winter vegetables foodies-rode-wijnstoofpot-met-rundvlees-en-wintergroenten Endive stamppot with crispy bacon foodies-andijviestamppot-met-spekjes

Recipe

Braised beef cheeks with red wine and root vegetables

Beef cheeks simmered for hours in red wine and vegetables. This is the braise you'll want on hand all autumn and winter.

Course	Main course
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	20 min
Total	3 hr 45 min

Equipment

Braising pan with lid (cast iron, at least 24 cm)
Cutting board
Sharp knife
Kitchen paper towels
Wooden spoon or spatula

Ingredients

4 beef cheeks (about 1.2 kg)
Salt and freshly ground pepper
2 tbsp olive oil or sunflower oil
2 onions, roughly chopped
3 carrots, cut into pieces
2 parsnips, cut into pieces
200 g celeriac, diced
4 garlic cloves, finely chopped
2 tbsp tomato paste
350 ml full-bodied red wine
500 ml beef stock
3 bay leaves
5 sprigs fresh thyme

How to make braised beef cheeks with red wine and root vegetables?

Pat the beef cheeks very dry with kitchen paper and season them generously with salt and pepper on both sides.
Heat a splash of oil in the braising pan over medium-high heat. Brown the beef cheeks for two to three minutes per side until they have a nice brown crust. Remove them from the pan and set aside.
Turn the heat down slightly. Sauté the onion, carrot, parsnip and celeriac in the drippings from the meat for about 5 minutes until the vegetables start to colour.
Add the garlic and tomato paste and cook for a minute to take away the raw edge.
Pour the red wine into the pan and scrape the browned bits from the bottom. Let the wine reduce for 3 minutes.
Return the beef cheeks to the pan. Add the beef stock, bay leaves and thyme. The meat should be mostly submerged. Bring everything to a boil.
Reduce the heat, put the lid on the pan and let everything simmer gently for 3 to 3½ hours. The meat is done when it falls apart when you pierce it with a fork.
Carefully remove the beef cheeks from the pan. Remove the bay leaves and thyme sprigs. If you prefer a thicker sauce, reduce the cooking liquid for another 10 minutes without the lid.
Return the meat to the sauce, taste for salt and pepper and serve immediately. Lovely with mashed potatoes or crusty bread to mop up the sauce.

Cooking mode Prevents your screen from going to sleep

Cast iron and slow-cooked meat are a combination that proves itself. The pan holds the heat, the meat gets all the time it needs and you hardly have to watch it. This is the kind of cooking you remember, not because it’s difficult, but because the result is so good.

Make this dish a day ahead if you really want to impress. Braises always taste deeper and richer the next day. Reheat slowly over low heat with the lid on and you’re done.