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Braised Beef Cheeks and Parsley Salad
Tender beef cheeks braised overnight in beer and stock, served with a fresh lemon and parsley salad.
Dinner
Beef
Main Course
High Protein
Slow Cooked
Estimated Nutrition
Calories
605.1
kcal / serving
2420.5 kcal total
Carbs
12.2
g
per serving
48.6 g total
Fat
39.6
g
per serving
158.2 g total
Protein
48.1
g
per serving
192.4 g total
Cook Time
190
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Fruits
0.5
piece
Lemon
juice only
Liquids
500
ml
Beer
1000
ml
Chicken Stock
Meat
4
piece
Beef Cheeks
large
NutsSeeds
1
bulb
Garlic
halved horizontally
2
sprigs
Thyme
fresh
1
piece
Bay Leaf
fresh
1
to taste
Black Peppercorns
30
ml
Flat leaf Parsley
chopped fresh
OilsFats
30
ml
Vegetable Oil
30
ml
Extra Virgin Olive Oil
Vegetables
1
piece
Onion
small, quartered
1
piece
Carrot
small, quartered
1
piece
Shallot
sliced
Method
1
Combine beef, vegetables, herbs, and peppercorns in a bowl with beer and chill for 24 hours.
2
Preheat the oven to 140°C.
3
Strain the beer from the beef mixture and set aside.
4
Season the beef cheeks with salt and pepper.
5
Brown the beef cheeks in vegetable oil in a flameproof casserole dish and set aside.
6
Sauté the onions, carrots, and garlic in the same dish for 4-6 minutes.
7
Add herbs, peppercorns, and reserved beer, then reduce the liquid by half.
8
Return beef to the dish, add 1L chicken stock, and braise in the oven for three hours.
9
Mix shallot, lemon juice, olive oil, and parsley in a bowl to make the salad.
10
Serve beef cheeks topped with salad and a side of mash.