Braised Beef Cheeks with Carrot, Oregano and Red Onion Salad

Braised Beef Cheeks with Carrot, Oregano and Red Onion Salad

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Braised Beef Cheeks with Carrot, Oregano and Red Onion Salad
  • Braised Beef Cheeks with Carrot, Oregano and Red Onion Salad
  • Braised Beef Cheeks with Carrot, Oregano and Red Onion Salad
Braised Beef Cheeks with Carrot, Oregano and Red Onion Salad

Braised Beef Cheeks with Carrot, Oregano and Red Onion Salad

Cuisine

Argentinian

Recipe Description

Start this recipe a day ahead, or at least 10 hours before you plan to eat. You’ll know you’ve nailed it when the meat easily breaks apart with a fork – no knife required. When making the sauce, be sure it doesn’t catch or scorch on the bottom of the pan or the smokiness will destroy the flavours. Once the sauce is reduced to a beautiful syrupy glaze, add the beef.

Prep Time 20 Minutes

Cooking Time Slow Cooked

Difficulty Easy

Ingredient List

2 beef cheeks
3 garlic cloves
1 red onion
1 litre (34 fl oz/4 cups) beef stock
250 ml (8½ fl oz/1 cup) malbec
½ bunch thyme
2 bay leaves
Carrot, oregano and red onion salad
16 baby carrots, multiple colours, sliced lengthways with a mandoline
1 bunch oregano, leaves picked
1 red onion, sliced thinly on a mandoline
50 g (1¾ oz) dijon mustard
50 ml (1¾ fl oz) olive oil
20 ml (¾ fl oz) red-wine vinegar

Recipe Steps

Preheat the oven to 110°C (230°F). In a large frying pan over a high heat, seal off the beef checks on all sides, then put in a roasting tin with a lid. Add the remaining ingredients, cover, and cook in the oven for 8–10 hours or overnight. 

Remove from the oven and let it cool to room temperature, then strain the sauce and, in a large saucepan over a high heat, reduce it to a glaze. Add the beef cheeks to the glaze and keep on the stove over a very low heat, lid on, until you’re ready to serve. 

For the salad, in a large bowl combine the carrots, oregano and onion. In a small bowl whisk together the mustard, olive oil and red-wine vinegar, then dress the salad. Halve the warm beef checks and place a piece in the middle of each plate and cover with the salad. It should look full of life.

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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