Braised beef cheeks

• porsi: Serves 6

Bahan-bahan

3 tbsp olive oil, separated

6 beef cheeks (about 1.5kg in total)

1 onion, roughly chopped

1 celery stalk, roughly chopped

2 carrots, roughly chopped

3 garlic cloves, crushed

3 tsp fresh thyme leaves

3 dried bay leaves

1l beef stock

500mI red wine

Salt and black pepper

To serve.

Mashed potato

Peas

Petunjuk

1 Preheat the oven to 150C/130C fan/gas mark 2.

2 Trim any large, fatty membrane from the beef cheeks and pat them dry with kitchen paper. Season the beef on all sides.

3 Heat two tablespoons of olive oil in a large heavy casserole dish over a high heat. Sear the beef cheeks on both sides until nicely browned, working in batches to avoid crowding the pan. Remove the cheeks to a plate and tent loosely with foil.

4 Reduce the heat to medium-high and add the remaining tablespoon of olive oil to the same pan. Add the onion and carrots and cook for 4-5 minutes until onion is becoming translucent. Add the celery and garlic and cook for a further 3-4 minutes.

5 Add the wine and bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan with a wooden spoon.

6 Stir in the thyme, bay leaves, beef stock and some salt and black pepper. Cover with the lid and place in the oven for 31/2 hours until the cheeks are very tender, turning once during cooking.

7 Remove the beef cheeks to a plate. Discard the thyme and bay leaves. Use a stick blender to whizz the braising liquid into a smooth gravy.

8 Bring the gravy to a simmer over a medium heat and cook for 4-5 minutes, stirring often, until darker and reduced by about one third.

9 Taste the gravy and add extra salt or pepper if needed.

10 Serve the beef cheeks with mashed potatoes, peas and the gravy.