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Greek · Soup
Beef Cheek and Mushroom Soup
Beef cheeks braised for hours over a base of slowly caramelised onions, then pulled into a winter soup with potatoes and button mushrooms. A lemon squeeze at the end lifts the rich, gelatinous broth.
- YieldServes 6
- Hands-on1 h 5 min
- Total5 h 28 min
- Difficulty
Ingredients
- 120 mlextra-virgin olive oil, Greek if possible
- 3large onions, coarsely chopped
- 3 stalkscelery, coarsely chopped
- 2 tbsptomato paste
- 1600 gbeef cheeks, trimmed of sinew and halved
- 1large carrot, peeled, left whole
Spice sachet
- 10 sprigsfresh thyme
- 2 leavesbay leaves
- 10black peppercorns
- 2allspice berries
- 160 mldry red wine
- 2.4 Lwater
- 3large potatoes, peeled and cut into 2.5 cm cubes
- 450 gbutton mushrooms, trimmed and halved
- ½lemon, juice only, strainedoptional
- to tastesalt and freshly ground black pepper
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