Slow cooked beef cheek, red wine, petit carrots with mashed potato.
- 4 beef cheeks (trimmed of sinew)
- Cut each cheek in half
Place the following in a bowl:
- 1 litre of ‘reasonable quality’ red wine (preferably pinot)
- Cracked black pepper
- Sprig of thyme
- 1 torn bay leaf
- Add your trimmed meat to the bowl and marinate overnight for 24 hours.
- Season the meat in the bowl with a good pinch of sea salt and now place everything from the bowl in an ovenproof pot with a tight fitting lid, cook slowly @ 150 degrees for 3 hours.
- After 3 hours, press on the meat to see if it is soft, if not let cook for another hour.
If there is not much liquid left
- Add another cup of red wine
If the meat is soft add:
- 12 trimmed and washed Dutch carrots
- ½ a brown onion cut into rings 1cm thick
- Place lid back on and put back in the oven for 1 hour.
- Mashed potato (you can make this whilst the beef is cooking)
- Remove the beef cheek, carrots and onion, plate up as per picture.
- Meanwhile reduce the braising liquid in the pot to a sticky sauce.
- Glaze the cheek with a tablespoon of red wine sauce.