Beef cheek slow cooked for three hours in broth and red wine. You may come again.
Save the recipe for later - serves 3-4
2 beef cheeks
500ml bone broth
1 tin of plum tomatoes
1/2 cup of red wine
1 red onion
2 garlic
1 tbl of fish sauce
1 tbl of tomato paste
1 tsp of cumin powder
1 tbl of soy sauce
Chilli, salt and pepper to taste
1. Brown the beef cheeks. 2. Sweat off the onion, then add garlic, cumin, chilli, tomato paste, fish sauce, soy sauce & red wine. 3. Cook for a few minutes then add tinned plum tomatoes and stir. 4. Then add 500ml of beef broth and the beef cheeks. Leave on a low heat for 3hrs. Serve with mashed potatoes and veg of choice. Voila.
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Beef cheek ragu in bone broth and red wine
