Slow Cooked Beef Cheeks

SLOW COOKED BEEF CHEEKS

SERVES: 4-6

INGREDIENTS

2 tbl olive oil

1kg grass fed beef cheeks

4 cloves garlic, crushed

½ - 1 tsp chilli flakes

½ tbl ground coriander

½ tbl ground cumin

Pinch salt

1 brown onion, finely diced

1 large carrot, finely diced

2 celery sticks, finely diced

2 cups red wine

2 cups bone broth or beef stock

1 x 400g tin whole tomatoes

METHOD

Preheat oven to 160C.

Heat oil in a large ovenproof dish over medium heat.

Brown the beef cheeks for a few minutes each side, then set aside on a plate.

Add the garlic, chilli, coriander, cumin, onion, carrot and celery and cook for 10 minutes until the vegetables have caramelised.

Add in the wine and bring to a simmer along with the broth and tomatoes.

After the red wine and broth mixture has been simmering for 10 minutes, add the beef cheeks back in and cover with the lid.

Place the pot in the oven to cook at a low heat for 5 ½ - 6 hours.

When the cheeks are finished cooking and are very tender, remove the dish from the oven and carefully scoop out 2 cups of liquid into a smaller saucepan and reduce the liquid until it has thickened slightly. You can skip the reduction step if short on time.

Serve with cheeks with your choice of mash, whether that’s potato, pumpkin or chickpeas!