- 2 beef cheeks
- 3 sprigs of fresh thyme
- 3 garlic cloves, peeled
- 2 carrots, peeled and roughly chopped
- 2 celery sticks, roughly chopped
- 1 onion, roughly chopped
- 1 olive oil
- 1 large glass of red wine
- 1 ltr beef stock
- 1 water with arrowroot dissolved in it
Step 1: Trim the Beef
Trim the excess sinews off the cheeks, then cut the meat into portions and season with salt and pepper.
Step 2: Brown the Cheeks
Heat a pan with 1 tbsp of olive oil in it, and brown the cheek pieces on both sides. Season with salt and pepper. Add the carrots, celery,onion, garlic and the thyme. Cook for about 5 minutes.
Step 3: Slow Cook the Cheeks
Add the wine and enough beef stock to cover the meat. Cover tightly with foil and cook in an oven at 160C for about 6 hours.
Step 4: Reduce the Sauce
After 6 hours, remove the pan from the oven, then remove the meat and set it aside. Strain the sauce through a sieve into a hot pan and reduce it to a syrup. Add 1 tbsp of the arrowroot solution and mix it in.
Step 5: Finish and Serve
Coat each piece of meat in the sauce, then plate it up with more sauce poured over the top. Serve with roasted garlic and parsley mash.