Slow Cooked Beef Cheeks in a Whisky and Mustard Sauce

beefcheeks_lefermier

 

Ingredients:

  • 4 beef cheeks
  • 1 brown onion, finely chopped
  • 4 garlic clove, finely choopped
  • 1 bunch thyme, chopped
  • 1 litre beef stock
  • 3 tablespoon creme fraîche
  • 100 ml whisky
  • 4 tablespoon Dijon mustard
  • 1/2 bunch sage, chopped

Method:

  1. Preheat oven at 150 degrees celsius.
  2. Heat up a roasting tray with touch of olive oil, and sear the beef cheeks on all sides and set aside.
  3. Add the onion, garlic and herbs to the roasting trays and cook until softened.
  4. Return the cheeks to the tray, add beef stock and bring to the boil, cover with foil.
  5. Cook in the oven for 8 hours until almost falling apart.
  6. Take the cheeks out of the tray, add the whysky, flame it using a match.
  7. Add the creme fraîche and mustard, bring to a simmer and return the cheeks to the tray, simmer for 5 minutes.