Pic cred: Ruhana Ebrahim
Rec cred: @mama_taught_me_well
½ cup flour,1 teaspoon salt1 teaspoon black pepper,3 tablespoon olive oil,4 large beef cheeks1 onion (finely diced)1 celery stalk (finely diced)1 carrot (finely diced)2 tablespoon ground garlic paste,1 tablespoon red ginger garlic masala,½ teaspoon chilli powder,Pinch turmeric powder,½ teaspoon cumin powder,½ teaspoon coriander powder,4 stems fresh thyme1-2 bay leaves4 cups water (Or more)2 cubes Knorrox (S.A.and.H.A approved) beef stock cubes2 tablespoon brown vinegar
1.Prepare the beef cheeks by cutting off any excess fat.2. Rinse and pat dry.3. Heat 2 tablespoon olive oil in a large heavy based pot over high heat.4. Whilst oil is heating, mix the salt and black pepper in the flour.5. Dip the beef cheeks into flour and cover all over.6. Sear half the beef cheeks on each side until nicely browned. 7. Remove beef cheeks onto a plate, repeat with remaining cheeks.8. Turn down the heat to medium high and heat the remaining 1 tablespoon of olive oil. 9. Add onion and sauté until onion becomes translucent.10. Add celery and carrot & bay leaf, sauté for a further 3 minutes.11. Then add ginger garlic masala and powdered spices, mix and braise till fragrant.12. Crumble the stock cubes into water and mix till dissolved. Pour the beef stock into the onion mixture, and stir to scrape the brown bits off the bottom of the pot. 13. Add brown vinegar and bring to simmer.14. Add the beef cheeks to pot. Cover pot with lid.15. Simmer on med-low heat for 2 ½ hours until the cheeks are very tender, turning now and then during cooking, adding more water if needed to cook till tender.16. Remove the beef cheeks from sauce. 17. Discard the thyme stems and bay leaves.18. Use a hand stick blender to puree the braising liquid into a smooth sauce.19. Check the seasoning of sauce, adding salt and pepper if needed.20. Then bring the sauce to simmer over medium heat and simmer until it reduces by ⅓ to a gravy consistency.21. Return beef cheeks to the sauce, cover and switch stove off. 22. Keep warm in sauce until ready to serve.
Food Author of "Oh My Cupcakes!"
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