Ale Braised Beef Cheek.

Ale Braised Beef Cheek.

Continuing with recipes that are delicious but with minimal effort needed. I had made beef short ribs with red wine so I thought I would try beef cheek with ale. I have never tried ale in food or as a beverage. The taste, although delicious, was quite alien to me. I found it slightly bitter ( I had a huge portion regardless!). I think I will stick to wine and cider but if you like ale, give this a go.

Serves 4.

In a large ovenproof casserole pan, brown

-2x400g beef cheek pieces, seasoned with salt/pepper.

Turning occasionally until the meat pieces are browned.

Remove from the pan.

Wipe the pan clean with kitchen paper.

Put the pan back on the heat.

Add a little bit of vegetable oil.

Put in,

-2 onions, quartered,

-2 large carrots, cut into chunks,

-2 stalks celery, cut into chunks,

-2 clove whole garlic,

-300g sliced leeks,

-salt/pepper.

Cook, stirring occasionally until the the vegetables have taken on colour. Add

-1tbsp plain flour.

Stir well, add

-500ml ale,

-beef pieces,

-300g sliced courgettes,

-parsley, bay leaves, rosemary.

Cover with a lid.

Bake in 150c fan forced oven for around 3 1/2 hours or until the meat pieces are melting and flaking.

Serve with smashed or mashed potatoes.