BEEF CHEEKS IN RED WINE SAUCE

Prep: 25 mins | Cook: 5 hours | Skill: Medium | Serves: 4

When you are nestled into your homes on a chilly night, this is the dish that will get to your centre, warm your core and make you feel like your mum cooked it for you. Growing up the pairing of a slow cooked red wine sauce in a beautiful cut like Beef cheeks always reminds you of hanging out with the family around the heater and you can’t go passed a good Sweet Potato mash!

INGREDIENTS

3 tbsp. olive oil

1.5kg beef cheeks, trimmed

1 leek, trimmed & chopped

2 carrots, peeled and sliced

2 celery stalks, sliced

4 garlic cloves, peeled

375ml red wine, (I love using a shiraz)

375ml beef/veal stock

2 tbsp. tomato paste

2 bay leaves

4 thyme sprigs

2 rosemary sprigs

Pinch of salt

Pinch of pepper

1 tbsp. butter

METHOD

1. Heat oven to 150°C. Add 2 tablespoons of oil in a heavy pan or oven resistant pot on medium heat, searing the beef cheeks in batches. Turn the cheeks to get a nice crust on all sides.

2. Remove the beef. Add remaining oil and cook the leek, carrot, celery and garlic, tossing for 5 minutes or until slightly soft.

3. Deglaze the pan with wine and allow to simmer for 5 minutes before adding the stock, tomato paste, bay leaves, thyme, rosemary, salt and pepper.

4. Give it a stir before returning the beef cheeks to the pot. Bring to the boil. Cover and cook in the oven for 4 ½ hours or until tender. Cheeks should fall apart when you touch them with two forks.

5. To serve, pick out the herbs and discard. Strain half the cooking liquid into a pan and boil for 5-10 minutes or until glossy. Melt in the butter. Place the beef cheeks on top of some steamed greens, sweet potato mash or quinoa and drizzle over the red wine sauce.