Braising is a lovely winter way to cook. It begins with searing the meat, adding complementary ingredients and liquids, covering then slowly cooking, either on the top of the stove or in the oven. The heat, time and moisture helps break down the meat's tough connective tissues and therefore it
Recipe: Braised beef cheeks
By Grant Allen
Herald on Sunday·
2 mins to read
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Braised beef cheeks. Photo / Doug Sherring
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4 Boil this together, then add beef stock to make a soupy base.
5 Arrange the seared beef cheeks in a roasting dish.
6 Cover them with the veges, wine and stock liquid. Add some drained, canned tomatoes, mashing these into the liquid. Season well, cover with tin foil and braise in a moderate oven until the meat is tender.
7 Scatter with lots of chopped parsley to serve.