Lewis Holland’s favourite beef dish
Time
- Preparation: 15 min
- Cooking: 2 h 50 min
- Ready in: 3 h 5 min
Ingredients
- 4 x 200 g Beef cheeks (excess fat and sinew trimmed)
- 1½ tbsp Plain flour
- 2 tbsp Olive oil
- 1 large Red onion (diced)
- 2 cloves Garlic (crushed)
- 2 large Carrots (peeled, diced)
- 2 Celery stalks (diced)
- 700 ml Passata
- 2 cups (500ml) Beef stock
- 2 Bay leaves
- 2 Thyme sprigs
- 2 bunches Broccolini (steamed)
- 300 g Green beans (steamed)
- Polenta, chopped parsley (to serve)
Instructions
- Preheat oven to 180ºC (160º fan-forced). Pat beef dry with paper towel and place in a large snap lock bag. Add flour, season and toss to coat.
- Heat half the oil in a large ovenproof casserole dish over medium heat. Cook beef for 3-4 minutes, in batches, if necessary, until browned. Set beef aside on a plate. Add remaining oil to same dish and cook onion, garlic, carrot and celery for 3-4 minutes. Add passata, stock, bay leaves and thyme. Bring to the boil and return beef to dish. Remove from heat, cover surface with a circle of baking paper and cover with a lid.
- Cook in oven for 2¼ -2½ hours or until tender. Season to taste, remove and discard bay leaves and thyme stalks.
- Serve beef cheeks with steamed vegetables and polenta. Sprinkle with parsley.
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