Slow Cooked Beef Cheeks in Red Wine

Directions

• Roughly slice the onion, carrot and celery and place in the bottom of a pan / slow cooker.
• Crush the garlic, skin on still and add, along with the rosemary and thyme
• Seal the beef cheeks in a pan with a little oil then place the cheeks on top of the ingredients. Add the wine and chicken stock. Once you’ve added the wine, pour the chicken stock over until it just covers the top of the cheeks
• If in a slow cooker, place the lid on and put on low for around 8 hours or so – if doing in a casserole dish cook on 160C for around 6 hours or so.
• Making the Sauce
• Remove the cheeks from the stock and set aside covered with foil and a damp tea towel to keep warm
• Pour the stock and vegetables into a saucepan and mash. Heat on high to reduce by around 1/3rd.
• Pass the sauce through a sieve and remove the resedue, then return to the heat and add a small amount of flour mixed in cold water to thicken. Heat on medium and stir until reduced slightly further and is the consistency of gravy.