Slow Braised Beef Cheek in Cider with Rustic Vegetables

🔥Braised Beef Cheek with Cider and Melting Vegetables

👉Ingredients:

↪️1 kg beef cheek, cut into large chunks

↪️500 ml raw cider

↪️500 ml beef broth

↪️3 carrots, peeled and chopped

↪️2 onions, sliced

↪️2 garlic cloves, minced

↪️1 sprig thyme

↪️2 bay leaves

↪️2 tbsp olive oil

↪️1 tbsp flour

↪️Salt and black pepper, to taste

↪️Fresh parsley, for garnish

👉Preparation:

✅️1. Brown the Meat:

In a large pot, heat olive oil over medium heat. Sear the beef cheek pieces on all sides until browned. Sprinkle with flour, toss to coat evenly, then remove and set aside.

✅️2. Cook the Vegetables:

In the same pot, sauté the onions and garlic until softened and golden. Add the carrots and stir briefly.

✅️3. Braise:

Return the meat to the pot. Add thyme, bay leaves, cider, and beef broth. Season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the beef is fork-tender.

✅️4. Finish and Serve:

Remove bay leaves and thyme. Serve hot with the vegetables and plenty of the rich gravy. Garnish with chopped fresh parsley for a bright, fresh touch.

◾️Prep Time: 20 minutes

◾️Cook Time: 3 hours

◾️Total Time: 3 hours 20 minutes

◾️Calories: ~500 kcal per serving

◾️Serves: 4–6 people