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One Aldwych Braised Beef In Red Wine and Port

Prep time

25 Hours (Don’t worry – that’s just marinating!)

Bake time

6 Hours

Serves

1 Portion (Multiply ingredients for multiple diners)

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This week’s Braised beef in red wine and port comes courtesy of Dominic Teague, the award-winning Executive Chef at Indigo Restaurant in the luxurious One Aldwych hotel in Covent Garden. Having previously worked as a chef at Marco Pierre White’s L’Escargot and the Sandy Lane Hotel in Barbados, Dominic’s completely gluten and dairy free menu fuses British tradition with gentle invention and commits to including local, seasonal produce, and has led to Indigo Restaurant at One Aldwych being deemed as “one of London’s Best Gluten Free Restaurants” by the Evening Standard.

Bring a taste of One Aldywch to your own kitchen through this tasty winter warmer recipe, courtesy of the chef himself. Serve with soft creamy mash and lardons of bacon, topped off with fresh herbs.

Enjoy!


Ingredients

  • Beef Cheeks (600g)
  • 1 Carrot
  • 1 Onion
  • Garlic (1/2 Bulb)
  • 1 Celery Stick
  • 1/2 Leek
  • Port (200ml)
  • Red Wine (500ml)
  • Potts’ Beef Stock (500ml)
  • Large Sprig of Thyme & Rosemary
  • 2 Bay Leaves
Reference intake
Braised Beef in Red Wine and Port calorie, fat, sugar and salt nutritional information
Dietary info

N/A

Allergens
Contains Celery
Contains Sulphur Dioxide

Method

1.

Remove any excess fat from the beef cheeks and cut into approximately 2 inch dice.

2.

Peel, wash and chop the vegetables, and place them in a bowl with the wine, port, herbs and cheeks.

3.

Leave to marinade for 24hrs.

4.

Remove the veg and cheeks from the marinade.

5.

In a frying pan add a little oil and sear the cheeks until browned all over. Remove into a large pot.

6.

In the same frying pan, add a little more oil and the vegetables, and cook gently for a few minutes. Add to the pot.

7.

Add the marinade and beef stock to the pot, bring gently to the boil, cover with a lid and cook in the oven for 5hrs at 110c.

8.

Once cooked, allow to cool slightly. Remove the cheeks and strain the rest through a sieve. Reduce the liquid by approx. 2/3.

9.

Put the cheeks back in the sauce to warm and serve.

10.

Served with mashed potato, lardons of smoked bacon and chopped parsley.