BRAISED BEEF CHEEKS
This has been a hit with everyone that has tried it.
Provided by Robert Smith
Categories 100+ Everyday Cooking Recipes
Time 5h50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
- Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
- Bake in the preheated oven until beef is very tender, 5 to 6 hours.
- Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.
Nutrition Facts : Calories 684.8 calories, Carbohydrate 6.3 g, Cholesterol 160 mg, Fat 53.3 g, Fiber 1.3 g, Protein 39.1 g, SaturatedFat 20.5 g, Sodium 365.9 mg, Sugar 2.5 g
BEEF CHEEKS WITH SWEET POTATO PUREE
Make and share this Beef Cheeks With Sweet Potato Puree recipe from Food.com.
Provided by ImPat
Categories Meat
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 180°C.
- To make the Bouquet Garni, gather herbs in a small square of muslin and tie with kitchen string to secure.
- Heat half of the oil in a large, ovenproof casserole dish over a medium-high heat and cook the beef cheeks in 2 batches for 8 minutes each batch, until browned all over and set aside.
- Heat remaining oil in the dish over a medium heat and add onion, celery, carrot and leek and cook, stirring, for 5 minutes or until softened and lightly browned.
- Return beef cheeks to dish with the stock, tomato, wine, lemon zest and bouquet garni and season with salt and pepper and bring to the boil.
- Transfer dish to the oven and cook, covered for 2 hours.
- Stir in eschallots and mushrooms and cook, uncovered for a further 40 minutes or until sauce has thickened and beef is very tender.
- Remove from and reserve beef, eschallots and mushrooms; strain the sauce and discard vegetables and then return beef, eschallots and mushrooms to strained sauce.
- Meanwhile cook potato in a large saucepan of boiling water over a medium heat for 15 minutes or until tender, drain and pass through a potato rice and then stir in milk and butter and season with salt and pepper.
- Lightly spray a large frying pan with oil and heat over a medium heat and cook zucchini ribbons for 4 minutes or until just tender and season with salt and pepper.
- TIP 1 - for a shortcut use a pre-prepared bouquet garni made with dry herbs.
- TIP 2 - for a more intensely flavoured mash, try roasting instead of boiling the potatoes before mashing them.
- TIP 3 - if you prefer a chunky sauce, omit straining the sauce, in step 8, so that you retain all the vegetables.
Nutrition Facts : Calories 325.8, Fat 10.2, SaturatedFat 3.8, Cholesterol 12.5, Sodium 799.3, Carbohydrate 49.1, Fiber 8.9, Sugar 15.3, Protein 9.1
FAMILY MEALS: EASY BEEF STEW WITH SWEET POTATO TOPPING
Perfect for the whole family, this freezable pie makes a great meal for toddlers and teens alike and has plenty of hidden veg
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 2h45m
Yield Serves a family of 4 - 6 or makes 6-8 toddler meals
Number Of Ingredients 13
Steps:
- Heat the olive oil in a heavy-based pan. Add the onions and cook for 2 mins, then add the carrot and celery and cook until softened. Add a little water if the mixture sticks.
- Add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1 - 2 mins until the aromas are released.
- Add the stock cube to 500ml boiling water and stir into the meat, along with the tomato purée and parsley stalks. Bring to the boil and simmer covered for 1 hour, then take off the lid and simmer for another hour or until the meat is very tender. Stir in the chopped parsley leaves.
- Transfer the stew into a medium-sized ceramic dish (that would be big enough for four adults), or into 6 - 8 large ramekins for make-ahead toddler portions.
- Meanwhile, steam or boil the sweet potatoes until tender. Preheat the oven to 200C/180C fan/gas mark 6. Drain the potatoes well and mash with the butter. Spoon on top of the meat, sprinkle with the cheese and cook on the top shelf for around 20 minutes until golden and bubbling.
- Alternatively, cover and freeze the pie or mini pies for another time. Defrost thoroughly before cooking - you can do this by leaving it in the fridge overnight if you like. Preheat the oven to 200C/180C fan/gas mark 6 and cook for around 30 - 35 mins or until golden, bubbling and hot throughout.
Nutrition Facts : Calories 474 calories, Fat 14.1 grams fat, SaturatedFat 5.7 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 19 grams sugar, Fiber 10.9 grams fiber, Protein 31.2 grams protein, Sodium 1.4 milligram of sodium
HEARTY BEEF & SWEET POTATO STEW
I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. -Renee Murphy, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.
Nutrition Facts :
SEARED BEEF TENDERLOIN WITH SWEET POTATO PUREE & MANGO BARBE
This came from the Universal Studios Food Festival. I found it online and it just blends so many wonderful tastes together! Enjoy! This one if First Class!
Provided by Laurita
Categories Meat
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Heat oven to 400°F Season beef with salt and pepper. Heat oil in skillet just until it begins to smoke. Sear the tenderloin, browning on all sides, about 8-12 minutes. Remove beef from skillet and place on foil-lined baking sheet. Roast in oven, 8-10 minutes for medium rare. Let rest 10 minutes before slicing.
- 2. Slice potatoes 1/2-inch thick and place in a steamer basket over a pot of water. Cover and turn heat to high, bringing water to a boil for 7-10 minutes. Potatoes should pierce easily with a fork when cooked. Saute bananas in skillet with 1 tablespoon of butter and the ginger. Add orange juice and cinnamon. Reduce to a paste by stirring and mashing the bananas. Mix potatoes with the banana mixture. Add 3 tablespoons butter and season to taste with salt. Mash until potatoes are a smooth, thick consistency.
- 3. For the sauce, combine the ingredients and season to taste with salt.
- 4. Cut beef into 1/2-inch slices. Spoon mango barbecue sauce on top. Serve with sweet potatoes.
- How to make the mango chutney: In a medium saucepan, combine 1 1/4 cups diced mangoes (about 2 small mangoes), 1/2 tablespoon peeled and minced fresh ginger, 1 minced jalapeno (membrane and seeds removed), 1 clove garlic (minced), 1/8 teaspoon kosher salt, 1/4 cup cider vinegar, 1/4 cup firmly-packed brown sugar and 1/4 cup raisins. Bring mixture to a boil. Reduce heat and simmer, stirring frequently, about 25 minutes or until mixture thickens. Let cool.
Nutrition Facts : Calories 208.2, Fat 13.1, SaturatedFat 5.6, Cholesterol 20.4, Sodium 766.2, Carbohydrate 21.3, Fiber 2.5, Sugar 7.8, Protein 2.5
BRAISED BEEF CHEEKS
When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead of time. At Uno e Bino, Cesanese wine is used in the braising liquid, but it's difficult to find in the United States. A dry Lambrusco or Chianti makes a good substitute.
Categories Beef Tomato Appetizer Braise Red Wine Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
- Preheat oven to 325°F.
- Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
- Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.
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