Slow Cooked Beef Cheeks
What you’ll need
Cast Iron or Ceramic Pot for slow cooking in the oven (One that can go on the stove top as well will be very handy but a separate frying pan and casserole dish will also work just fine)
4 Beef Cheeks – usually 1 per person is enough but it really depends on their size
Plain Flour for coating on cheeks
500ml of Beef Stock
4 cloves of Garlic finely sliced
4 Sprigs of Thyme
1/4 of a cup of Red Wine
Frying Oil (Rice Bran or Grapeseed Oil are great options)
What to do
Coat your cheeks in some plain flour (you can also add a bit of salt and pepper to the flour if you like) and fry them in hot oil to give them a bit of colour then set them aside.
In the same dish, throw in another dash of oil and fry your garlic (this will fry quickly so be careful not to burn it). Then carefully deglaze the pan with the red wine (This will cause the crustations on the pan to come free and incorporate in to the cooking liquid with will help intensify the flavour).
Pour in half the beef stock and them place your cheeks back in to the dish, season with a small amount of salt and then pepper to taste. Put your thyme on top (chopped or whole) then cover with a lid and place in to a 120 °c oven.
Check them after about 45min to an hour, add a little more stock if necesary, cook time will be about 2 to 2.5 hours in total. Once they are done, carefully put them in a heatproof dish and put them back into the oven (which has been switched off, the remaining heat will keep the cheeks hot while you prepare the sauce)
Put the pan (very carefully as it will be extremely hot) on the stove top on a high heat and add the remaining stock. The flour from the beef cheeks when they were initially fried will help thicken the sauce. Reduce down for about 10 minutes or untill you are happy with the consistency.
Serve immediately with your favourite fresh and seasonal veggies, I used carrot and parsnip mash, broccolini and buttered zucchini.