Beef Cheek with Red Wine and Hatcho Miso

Name: Beef Cheek with Red Wine and Hatcho Miso
Cuisine: Asian
Ingredients: 1kg beef cheek, fatty membranes trimmed off, cut into 5–7cm pieces; 3 tablespoons olive oil; 1 large onion, finely chopped; 1 garlic clove, sliced; 1 medium carrot, finely chopped; 1 celery stalk, finely chopped; 1 tablespoon tomato paste (concentrated purée); 2 tablespoons plain (all-purpose) flour; 1 litre red wine; 2–3 bay leaves, fresh or dried; 2–3 thyme sprigs; 2 tablespoons hatcho (very dark) miso; 2 tablespoons thickened (pouring/whipping) cream, to serve; 1 tablespoon chopped flat-leaf (Italian) parsley, to serve; Steamed vegetables, to serve (optional)

8 steps

Updated at: Thu, 17 Aug 2023 03:01:33 GMT

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Ingredients

4 servings

1kgbeef cheek

fatty membranes trimmed off, cut into 5-7cm pieces

3 tablespoonsolive oil

1onion

large, finely chopped

1garlic clove

sliced

1carrot

medium, finely chopped

1celery stalk

finely chopped

1 tablespoontomato paste

concentrated purée

2 tablespoonsplain flour

1 litrered wine

2 tablespoonshatcho miso

very dark

2 tablespoonsthickened cream

pouring, to serve

1 tablespoonflat-leaf parsley

chopped, Italian, to serve

vegetables

steamed, to serve, optional

Instructions

Step 1

1. Preheat the oven to 150°C (300°F).

Step 2

2. Heat 2 tablespoons of the oil in a large cast-iron stockpot over a high heat. Sear the beef cheek on each side for 3–5 minutes, until nicely browned. Put the beef cheek on a plate and loosely cover it with foil to keep warm.

Step 3

3. Reduce the heat to medium–high and add the remaining tablespoon of oil. Sauté the onion and garlic for 5 minutes, or until the onion is translucent. Add the carrot and celery and sauté for another 5 minutes, until soft.

Step 4

4. Return the beef and its juices to the pot and stir well. Season with salt and pepper, then add the tomato paste and stir well. Sprinkle the flour evenly over the beef and stir it in.

Step 5

5. Pour the wine into a separate saucepan and bring it to the boil. Boil for 5 minutes to cook off the alcohol.

Step 6

6. Pour the wine in with the beef and simmer over a high heat for about 5 minutes, stirring occasionally, until the liquid thickens. Add the bay leaves and thyme, and check and adjust the seasoning if necessary.

Step 7

7. Make an otoshi-buta (drop lid) out of baking paper and place it on top of the in the pot. Put the pot in the oven and cook for 1½ hours. Add the hatcho miso and stir gently, then cook for another 30 minutes, until the beef is very tender.

Step 8

8. Finish each bowl of stew with a little cream and some parsley. The beef is even more enjoyable if you let it sit overnight and eat it the next day.