Stone Cross, Nr. Eastbourne, East Sussex | 01323 768490

Jacq’s Slow-Cooked Beef in Red Wine

Jacq’s Slow-Cooked Beef in Red Wine

Say “hi” to Jacq, the Supervisor of the Sharnfold Coffee Shop. She told us more about her and her favourite items in the shop. She even gave us a gorgeous recipe for using Beef Cheek or Sharnfold Braising Beef from the Sharnfold Butchers! See below for the full recipe…

What is your favourite item from Sharnfold?

Locally produced raw cider vinegar is lovely as a drink with raw honey, a squeeze of lemon and hot water! If you’re a coffee drinker, you must try an Americano from Sharnfold Coffee Shop!

Are there any recipes you’re loving recently?

Yes! If you’re feeling slightly adventurous why not try Beef Cheeks? You can get locally sourced, tasty ones at the Sharnfold butchers. On the other hand, Sharnfold Braising Beef is lovely too. This is how I normally slow-cook Beef Cheeks or Braising Beef to make them extra tender:

Slow cooked Beef in Tomato & Red Wine

Ingredients List from Sharnfold Farm Shop:

  • Beef Cheeks or Sharnfold Braising Beef
  • 1 Carrot
  • 1 Onion
  • 1 Stick of Celery
  • 1 Clove of Garlic
  • A pinch of Thyme
  • Red Wine
  • 1 tin of Chopped Tomatoes
  • Olive Oil
  • Flour
  • Water

How to cook:

  • Pop the carrot, onion, celery, garlic and thyme in the food processor and blend into a paste
  • In an oven proof dish slightly brown the paste with some salt and pepper
  • Then add in the chopped tomatoes
  • After about 10 mins of simmering, add in a cup of water
  • Dip the Beef on both sides in some flour, then fry them in a separate pan with a good amount of olive oil, salt and pepper
  • Once the beef is golden on both sides, add to the mixture in the oven proof dish
  • Add in one cup of red wine, ensuring the cheeks are covered in liquid (you can add some water if required) and bring to simmer
  • Cover this with baking paper and put into a pre-heated oven at 180c for 3-4 hours

Serve it with Parsnip Chips & Parsnip Puree…

  • For the puree peel and chop 2 parsnips
  • Boil these in milk and honey until they’re tender
  • Blitz in a blender with a small knob of butter until a puree
  • Season with salt and pepper
  • For the Parsnip Chips, peel and finely slice 2 parsnips on a slicer
  • Fry in oil until golden and crispy
  • Season with salt and pepper

What do you like to do outside of work?

I enjoy exercise including cycling along the beautiful Cuckoo trail and weights and resistance bands. I also have 3 children, and enjoy reading at my sons year 1 class as well as being a taxi service for them all!

Did you try Jacq’s recipe? If so, please send us a photo on Facebook or to let us know how it tasted!

Contact Sharnfold

Hailsham Road, Stone Cross
Eastbourne, BN24 5BU

Call: 01323 768490

Email: farmoffice@sharnfoldfarm.co.uk