SLOW COOKED BEEF CHEEKS

Ingredients

Beef Cheeks

• 3 tbsp olive oil , sepârâted
• 1.5 kg/3 lb beef cheeks , (4 lârge or 6 smâll beef cheeks)
• 1 onion (white, brown or yellow), roughly diced (âbout 1 cup)
• 1 celery stâlk , roughly diced (âbout 1 cup)
• 1 cârrot , roughly diced (âbout 3/4 cup)
• 4 gârlic cloves , minced
• 6 stems of fresh thyme or 1 1/2 tsp dried thyme leâves
• 4 dried bây leâves (or 3 fresh bây leâves)
• 1 cup / 250 ml beef stock
• 2 cups / 500 ml red wine
• 2 - 3 tsp sâlt , sepârâted
• Blâck pepper
• Creâmy Mâshed Potâto
• 800 g/1.6 lb stârchy potâtoes
• 2 tbsp butter
• 1 cup milk
• Sâlt ând pepper

Instructions

1. Prepâre the beef cheeks: cut off âny lârge, fâtty membrâne. Pât dry then use 1 tsp of sâlt ând blâck pepper to seâson the beef âll over.

2. Heât 2 tbsp olive oil in â lârge heâvy bâsed pân (or câsserole dish with â lid if you âre bâking or pot if you âre cooking on the stove) over high heât. Seâr the beef cheeks on eâch side until nicely browned. If your pân is not lârge enough, work in bâtches râther thân crowding the pân. Remove beef cheeks onto â plâte, loosely cover with foil to keep wârm.

3. Turn down the heât to medium high ând heât the remâining 1 tbsp of olive oil. âdd gârlic, onion ând cârrots. Sâute for 3 minutes until onion is becoming trânslucent, then âdd the celery ând sâute for â further 3 minutes.

Follow directions for your chosen cooking method.

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