Beef Cheeks With Mushrooms And Braised Cabbage

Name: Beef Cheeks With Mushrooms And Braised Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs beef cheeks (if unavailable, substitute beef brisket or shoulder); 1 medium onion, coarsely chopped; 1 medium carrot, peeled and coarsely chopped; 1 stalk celery, trimmed and coarsely chopped; 8 cloves garlic, bruised; 1 None dried bay leaf; 6 sprigs fresh flat-leaf parsley; 2 cups dry red wine; 1 cup tawny port; 1/4 cup flour; 1/3 cup olive oil; 2 cups beef stock; 1 tbsp chopped coarsely dried porcini mushrooms; 2 tbsp tomato paste; 8 large portobello mushrooms, trimmed; None None FOR THE BRAISED CABBAGE; 2 tbsp olive oil; 1 medium red onion, thinly sliced; 1/2 small Savoy cabbage, finely shredded

Servings: persons

3 1/2 lbs beef cheeks (if unavailable, substitute beef brisket or shoulder)
1 medium onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 stalk celery, trimmed and coarsely chopped
8 cloves garlic, bruised
1 None dried bay leaf
6 sprigs fresh flat-leaf parsley
2 cups dry red wine
1 cup tawny port
1/4 cup flour
1/3 cup olive oil
2 cups beef stock
1 tbsp chopped coarsely dried porcini mushrooms
2 tbsp tomato paste
8 large portobello mushrooms, trimmed
None None FOR THE BRAISED CABBAGE
2 tbsp olive oil
1 medium red onion, thinly sliced
1/2 small Savoy cabbage, finely shredded

1
Combine the beef with the vegetables, garlic, bay leaf, parsley, wine and port in a large bowl. Cover and refrigerate overnight.
2
Preheat the oven to 250u00b0F.
3
Drain the beef and vegetables, reserving the marinade. Pat the beef and vegetables dry with paper towels. Toss the beef in flour to coat, shaking off the excess.
4
Heat half the oil in a 6-quart Dutch oven on high heat. Cook the beef, in batches, until browned. Remove from the pan.
5
Add the vegetables to the pan and cook, stirring, until lightly browned. Add the reserved marinade, stock, dried mushrooms and tomato paste and bring to a boil. Return the beef to the pan. Season. Cover and cook, in the oven, 3 1/2 hours.
6
Heat the remaining oil in a large skillet on high heat. Cook the portobello mushrooms, stirring occasionally, until lightly browned. Transfer to a baking dish. Cover and cook, in the oven, for the last 1 hour of beef cooking time.
7
Meanwhile, for the braised cabbage, heat the oil in a large saucepan on medium heat. Cook the onion, stirring, until softened. Add the cabbage, stirring to combine. Cook, covered, on low heat, stirring occasionally, for about 5 mins or until the cabbage is tender. Season to taste.
8
Remove the beef and mushrooms from the dishes and cover to keep warm. Strain the cooking liquid into a medium saucepan. Bring to a boil and boil, uncovered, until reduced by half.
9
Slice the beef cheeks. Serve topped with mushrooms and sauce. Accompany with braised cabbage.

1356

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 1/2 lbs beef cheeks (if unavailable, substitute beef brisket or shoulder), 1 medium onion, coarsely chopped, 1 medium carrot, peeled and coarsely chopped, 1 stalk celery, trimmed and coarsely chopped, and more.

Yes, Beef Cheeks With Mushrooms And Braised Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!