Perfect for a cold night in during the week. You can prepare this in advance so it is ready for you when you get home from work.
Time
- Preparation: 15 min
- Cooking: 2 h 40 min
- Ready in: 2 h 55 min
Ingredients
- 4 x 175 g Beef cheeks (trimmed)
- 1 tbsp Olive oil
- 1 Onion (diced)
- 1 stick Celery (diced)
- 1 Carrot (diced)
- 2 cloves Garlic (sliced)
- 4 sprigs Thyme
- 1 cup Red wine
- 1 cup Beef stock
Instructions
- Preheat the oven to 170ºC. Place a casserole over a moderately high heat and cook the beef cheeks in the oil for 3 minutes on each side or until nicely coloured. Transfer to a plate.
- Add the onion, celery, carrot and garlic to the pan and cook for a minute or until lightly coloured.
- Add the beef cheeks along with the thyme, wine and stock and bring to the boil. Cover and place in the oven for 2-2 ½ hours or until the cheeks are very tender.
- Season with salt and pepper and serve with cauliflower puree and a kale salad.
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