With the advent of crock-pots (aka slow cookers), the method of braising meat with vegetables in an aromatic liquid medium has revived many of the food-in-the-fields pot dishes. Among these are variations of the recipe for beef cheeks, which need gentle cooking over a long period. This is the popular French method, similar to the Italian (Roman era-style with spices), and regarded as the standard as a consequence of the rich sauce produced by the slow cook.
- 1.5 kg beef cheek, cut into 3 cm cubes
- 500 ml red wine from Burgundy
- 500 g bacon, cubed
- 400 g white mushrooms, halved and quartered
- 400 g onions / shallots, chopped small
- 200 g carrots, cubed (optional)
- 9 garlic cloves, crushed
- 4 tbsp white flour
- 4 tbsp olive oil
- 2 tbsp mixed herbs, chopped
- 30 g vegetable bouillion
- 1 tbsp parsley, chopped, for garnish
- 8 cloves
Pierce one small onion or four small shallots with cloves. Coat the pieces of cheek in seasoned flour, brown in oil, add to slow pot. Sauté onions or shallots in oil over a medium heat for five minutes, finish with the bacon, add to pot. Deglaze both frying pans with wine, heat a little, add to pot. Add the bouillon, carrots, garlic, herbs and mushrooms to the pot. Any remaining flour should be stirred into the pot. Place the studded onion or shallots on top. Slow cook for 8 hours. Serve with flat breads or cooked potatoes.