Braised beef cheeks

Serves 4
1.5kg beef cheeks, trimmed
4 carrots
2 onions
4 tbsp rapeseed oil
4 cloves garlic
250ml red wine
250ml beef stock
6 sprigs parsley
6 sprigs thyme
4 bay leaves
salt and pepper

Cut the beef cheeks in half if large. Peel the carrots and cut into large chunks. Cut the onions into thick wedges. Heat half the oil in a large frying pan. Brown the beef cheeks on both sides, in batches if necessary. Transfer to an ovenproof casserole. Reduce the heat and add the remaining oil, carrot and onion to the pan. Cook over a low heat for5 mins until the veg begins to soften. Stir in the garlic cloves and cook for 1 min. Pour in the wine, stirring well to lift any pieces stuck to the base of the pan. Bring to the boil and allow to simmer for 5 mins to reduce slightly. Stir in the stock and return to the boil, then pour over the beef cheeks. Tie the parsley, thyme and bay leaves together and add to the casserole, tucking the bundle down into the juices. Season with salt and pepper. Cover and cook in a preheated oven at 150°C/gas mark 2 for approximately 5 hrs until the meat is very tender. Discard bay leaves and thyme, and serve.

Other beef cuts recipes in our Jan/Feb 2015 issue:

• Salt beef with beetroot relish
• Beef and anchovy casserole
• Oxtail stew
• Cranberry and Stilton stuffed fillet of beef
• Beef, beer and chestnut pie
• Silverside with fennel and garlic crust

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