Wineshark Cooking Class - Braised Beef Cheek in Red Wine Sauce 紅酒燜牛臉頰

Ingredients (for 4):

• Beef cheek - 2 pieces
• Butter - 10 g
• Beef stock - 500 ml
• Onion - 1/2
• Garlic - 4 cloves
• Carrot - 1/2
• Celery - 2 sticks
• Red wine - 50 ml
• Salt - 1 tsp
• Black pepper finely - 1/2 tsp

Procedures:

1. Cut the garlic into small pieces.

2. Chop the onion into pieces.

3. Peel and cut the carrot into pieces.

4. Cut the celery into pieces.

5. Cut the beef cheek into four pieces, then heat up a casserole with olive oil to high heat. Put in the beef cheek to sear on both sides for 1-2 minutes.

6. Add in the butter to increase the flavours. 

7. Turn to low heat and then add in the vegetables. Continue to saute for a while.

8. Skim off the excess fat, then add red wine and beef stock, ensure to cover the beef cheek totally.

9. Cover with lid and put into pre-heated oven at 130 degree Celsius to braise for 3 hours. Then remove the beef cheek.

10. Blend the residue in the pot to form the sauce. Then pour back into the pot.

11. Add the beef cheek back in to simmer for 20 minutes, helping the sauce to reduce and thicken. Season with salt and black pepper finely.

12. Serve.