SLOW COOKED BEEF CHEEKS IN RED WINE

This cut of meat is total luxury when it comes to slow cooked beef! It transforms from one of the lesser attractive cuts of beef to the most amazing velvety soft beef you will ever taste.

It is unique in its richness and a top notch dinner party option for both taste and ease.

Serve with greens and champ for sheer perfection!

Serves 5

Heat oven to 140c.

2 Large Carrots, finely chopped
2 Large Sticks Celery, finely chopped
1 Onion, finely chopped
4 Cloves Garlic, crushed
3 Beef Cheeks, trimmed and cut into nice large chunks
3/4 Bottle of Red Wine, full bodied (Rioja, Barolo, Shiraz)
Plain Flour for dusting
300ml Beef Stock
Rapeseed Oil
A Couple Sprigs Fresh Thyme
Maldon Salt and Black Pepper

In a large casserole dish, add a dash of oil and really brown the beef cheeks all over. Do this a few at a time.
Remove and set aside.
Add a dash more oil if needed and throw in the onion, celery, carrot and garlic and soften for 5-7 mins.

Dust the beef cheeks with roughly a tablespoon of seasoned flour.

Return the the casserole. Cook for another couple of minutes, then add the red wine, thyme and stock.

Stir well and bring to the boil, turn down to a simmer and then transfer to the oven.

Cook for 3 1/2 hours.

Serve with spinach and lashings of luscious champ!! (Spring onion mash!!)