2.5 kg Beef Cheeks
10g Salt
5g Pepper
30ml Oil for Cooking
1 Garlic Bulbs, halved
3 Onions, large dice
1 Celery Bulb, large dice
5 Carrots, peeled, large dice
5g Cloves whole
10g Coriander Seeds
10g Aniseed
25g Tomato Paste
500ml Red Wine
750ml Beef Stock
2 Bay Leaves
10g Thyme Sprigs
Method
Pre heat the oven to 120°C
Lightly oil all the beef cheeks
Season beef all over with salt and pepper
Heat a large pot on the stove and brown the cheeks all over, and remove from the pot, and place in a deep roasting tray
Turn the heat down to medium and add the onions and garlic and cook for about 5min
Add the carrot and the celery and cook for about 10min until the carrots have softened
Add tomato paste and cook for 2min, add the clove, coriander and aniseed
Add the wine, stock, thyme, bay leaves and rosemary, stir until the tomato has dissolved
Pour the liquid over the browned beef cheeks, cover the roasting tray with foil and put into the preheated oven
Check the cheeks every 2hours to ensure there is enough liquid in the roasting tray
Once soft, remove from the oven
Carefully remove the cheeks and place on a cooling tray
For the Red Wine Sauce
Method
Strain out the liquid into a clean container and cool completely in the fridge
Remove the layer of fat and discard
Pour 1lit of Red Wine in pot on high heat and burn off the alcohol
Add the strained liquid
Reduce the liquid in a pot on medium heat with a handful of thyme
Strain again through a fine sieve
Heat the cooked Beef Cheeks inside the sauce before serving