Beef Cheeks Slow Cooked With Port & Vanilla
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Cooked & Loved · by Irena Macri★ 4.7 (3)

Beef Cheeks Slow Cooked With Port & Vanilla

NUTRITION · PER SERVING260M COOK
CAL 40%·PRO 86%
CARBS 12G6% OF CAL
2G FIBER0G ADDED0G INTRINSIC5G OTHER6G TOTAL SUGAR
FAT 59G67% OF CAL
26G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Beef cheeks braised low and slow in port wine and beef broth with warming spices, vanilla, and aromatics. Fall-apart tender and deeply flavored, a luxurious braise.

mainfrenchbeefgluten free
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Nutrition & ingredients

Ingredients

serves 5
  • 4 beef cheeks (about 1.2 kg, cut in half, sinew removed (ask your butcher to do this))
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 tablespoon coconut oil (or olive oil for frying)
  • 2/3 cup of port or fortified (Sherry can also be used)
  • 1 tablespoon butter (or ghee)
  • 1 large onion (sliced)
  • 4 large garlic cloves (roughly diced)
  • 4-5 pods cardamon (or 1 star anise, optional)
  • 1 tablespoon balsamic vinegar (red wine vinegar can also be used)
  • 3 bay leaves
  • 6 cloves or 1/4 teaspoon of ground clove spice, cinnamon could also be used
  • 1-2 vanilla beans (depending on size, split (or 2 teaspoons vanilla essence))
  • 1/4 teaspoon black pepper
  • 1.5 tablespoons tomato paste
  • 2 cups beef stock (or bone broth, about 500 ml)
  • 1 large carrot (peeled and sliced)
PREP
20M
SODIUM
1564MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.