Beef Cheek Casserole with Gremolata

Beef Cheek Casserole with Gremolata

Jo from Jo’s Kitchen on Instagram is a bit of a recipe genius! She creates delicious recipes, and has recently come across Sticky Balsamic! Here’s a glorious casserole recipe using Sticky Balsamic Original. There are many other incredible recipes on her Instagram page - @_jos_kitchen

Here’s her recipe!

Cold stormy days are perfect for making yummy, slow cooked casseroles, especially casseroles made from delicious, tender, melt in your mouth beef cheeks in a tomato and red wine gravy. And I'll let you in on a secret of mine. Try adding Sticky Balsamic to your casseroles for an added depth of flavour. 🔥🔥🔥
So, here is my recipe for Italian Beef Cheek Casserole with Gremolata.
500g beef cheek, cut into 2cm pieces
1 onion, diced
1 carrots, sliced
2 potatoes, peeled and cubed
2 sticks of celery, sliced
3 cloves garlic, crushed
1/2 cup McKenzie's Italian Style Soup Mix
1L Beef Stock
1 400g tin tomatoes
2 tablespoons tomato paste
3/4 cup Red Wine (I used Shiraz)
1 Tablespoon of Sticky Balsamic Original
2 bay leaves
1 Tablespoon dried Italian Herbs
1/4 cup macaroni or your favourite pasta
3 Tablespoons plain flour
Salt and pepper
Olive oil
1 tablespoon finely grated lemon rind
1/4 cup coarsely chopped fresh parsley
1 garlic clove, crushed
1. Season the plain flour with salt and pepper and coat the diced beef cheek in the flour, shake off any excess.

2. In a large saucepan, heat a splash of olive oil and brown the diced beef cheeks for 1-2 minutes.
Add the onion, carrot, celery, potato and garlic to the saucepan and cook for another 2 minutes. Add in the tin tomatoes, stock, red wine, tomato paste, bay leaves, Sticky Balsamic Original and McKenzie's Style Italian Soup Mix. Bring to a slow simmer and cook for 1 1/2 hours, covered. Remove the lid and continue to simmer for another 30 minutes.

3. Meanwhile, to make the gremolata, combine the lemon rind, parsley and garlic in a small bowl. Set aside.

4. Add the pasta, mix and simmer for a further 20 minutes, uncovered. Season with salt and pepper. Serve and sprinkle the fresh gremolata over the soup.

5. Serve with some sliced crusty bread and a nice glass of the red wine you used to make this delicious, hearty casserole.

Hope you all enjoy this hearty winter casserole and follow Jo’s Kitchen for more recipes, bbq and everything in between ❤🥂🔥

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