|Cuisine Type||Australian Country Cooking|
For 4 Person(s)
|1 kg Beef Cheeks|
|1 tbs Olive Oil|
|1 brown onion diced|
|2 Carrots diced|
|2 Bay Leaves|
|0.5 Cup Red Wine|
|2 Cups Beef Stock|
|400 g Chick Peas (1 tin)|
|1 tbp fresh parsley or coriander chopped|
|1 tbp plain yogurt|
Braised Beef Cheeks with Chickpeas Directions
- Preheat the oven to 170ºC.
- Place a large casserole over moderately high heat on your stove top. Brown the beef cheeks in the oil for 3 minutes on each side or until well coloured all over. Transfer the cheeks to a plate.
- Add the onion and carrot to the casserole and cook for a minute or until lightly coloured. Place the cheeks back in the casserole with the bay leaves, red wine and stock and bring to the boil.
- Cover and cook in the oven for 2 -2 ½ hours or until very tender. Remove, add the chickpeas and place over moderately high heat. Cook for 5 minutes or until the sauce thickens slightly. Season with salt and pepper and serve with flat-leaf parsley or coriander and a dollop of yogurt if desired.
Red wine can be substituted with Pedro Ximinez sherry if you prefer.