AuthortapasonlineBeef cheeks in red wine - beef cheeks need long and slow cooking, but are worth the effort. The red wine doesn’t need to be expensive, but should be robust. Whilst the cheeks are cooking, prepare the mashed potato, cauliflower purée, or accompaniment of your choice, to be ready for service.
Trim the beef cheeks if necessary and remove any fat. Season with salt and pepper.
Heat the oil in a large, heavy-based pan or stockpot. Fry the cheeks for about two minutes on each side, then remove and set aside.
Add the carrot, onion and garlic to the pan and sauté for about ten minutes until browned, but don’t allow to burn.
Stir in the wine, stock, bay leaves, thyme, and a little salt. Bring to a boil then reduce the heat and add the beef cheeks. Cover and simmer on a very low heat, turning occasionally, for four hours, when the cheeks should be tender and ready to fall apart. If the sauce begins to look dry, add a little red wine or stock.
Remove the cheeks and keep warm.
Remove the bay leaves and thyme, purée the sauce, then re-heat and reduce as necessary.
Place the cheeks very carefully on a bed of mashed potato or cauliflower purée and pour the sauce over.
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