Slow-Cooked Beef Cheeks with Warrigal Greens
Braised beef cheeks with native warrigal greens in red wine — Australian outback slow-cooked recipe with 52g protein per serve.
20mPrep
185mCook
2Servings
560Calories
52gProtein
Ingredients
- 400 gbeef cheeks
- 100 gwarrigal greens blanched
- 200 mlred wine
- 300 mlbeef stock
- 1 wholebrown onion
- 4 wholegarlic cloves
- 2 wholecarrots
- 20 gtomato paste
- 20 mlolive oil
Ingredients
- 400 g beef cheeks
- 100 g warrigal greens blanched
- 200 ml red wine
- 300 ml beef stock
- 1 whole brown onion
- 4 whole garlic cloves
- 2 whole carrots
- 20 g tomato paste
- 20 ml olive oil
Instructions
- Sear beef cheeks in oil until browned on all sides.
- Sauté onion, garlic, and carrot 5 min.
- Add tomato paste; stir 2 min.
- Add wine, stock; return beef cheeks.
- Braise covered at 160°C for 3 hours.
- Stir in blanched warrigal greens last 5 min.
- Shred cheeks in braising liquid.