| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
4qr |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Beef cheeks |
| 4 |
|
Rashers bacon |
| 4 |
md |
Brown onions |
| 12 |
|
Cloves garlic; peeled and left |
|
|
; whole |
| 4 |
|
Sticks celery |
| 1 |
md |
Leek |
| 2 |
lg |
Carrots |
| 2 |
|
Red capsicum |
| 4 |
|
Egg tomatoes |
| 2 |
tb |
Oil |
|
|
Seasoned flour |
| 1 1/2 |
c |
Red wine |
|
|
Fresh thyme |
|
|
Salt |
|
|
Pepper |
| 1 |
|
Dessertspoon sugar |
|
|
Flour |
| 2 |
l |
Beef stock |
INSTRUCTIONS
1. Remove fat and sinew and cut cheeks in half. Cut bacon in lardons,
peel and dice vegetables.
2. Using a stainless steel pot, heat oil. Toss cheeks in seasoned
flour and shake off excess. Brown in oil on both sides, then set
aside.
3. Saute vegetables until golden brown, sprinkle with a little flour,
add wine and reduce a little. Add cheeks, thyme, seasoning and stock
and bring to a simmer. Cover and cook in 150deg.C. oven for
approximately 1 1/2 hours.
4. When meat is cooked, remove cheeks and reduce sauce to a good
consistency. Return cheeks to sauce and keep warm until ready to
serve. Serve with garlic mashed potatoes topped with gremolata.
Recipe by Mark Armstrong, Armstrongs Restaurant, 1-7 Napier Street,
North Sydney.
Converted by MC_Buster.
Per serving: 875 Calories (kcal); 30g Total Fat; (48% calories from
fat); 14g Protein; 58g Carbohydrate; 0mg Cholesterol; 18394mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0
Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”