Mulled Wine Beef Cheeks

beef cheeks

🥗Healthier: pork cheeks

💰Cheaper: beef shank

Pork cheeks offer a similar texture, while beef shank is more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine maintains flavor without alcohol, while grape juice is budget-friendly.

Heat olive oil in a large pot over medium heat until shimmering.

Season beef cheeks with salt and black pepper.

Sear beef cheeks in the pot until browned on all sides, about 4-5 minutes per side.

Remove beef cheeks from the pot and set aside.

Add chopped onions, carrots, and celery to the pot; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Pour in red wine, scraping up any browned bits from the bottom of the pot.

Add bay leaves, thyme, cinnamon sticks, and star anise to the pot.

Return beef cheeks to the pot and add beef stock until just covered.

Bring to a simmer, then cover and reduce heat to low; braise for 2-3 hours until tender.

While beef is cooking, peel and chop parsnips into chunks.

Boil parsnips in salted water until tender, about 15 minutes.

Drain parsnips and mash with butter, seasoning with salt and pepper to taste.

Serve beef cheeks with the parsnip mash, spooning sauce over the top.

Cooking Techniques

Spice Level:

Allergens