Beef Cheeks

Beef Cheeks

Serves 4

2 large beef cheeks cut in half
flour for dusting
salt and pepper
1 tbs olive oil
1 leek sliced
3 cloves garlic diced
1 red chilli sliced
2 sprigs of thyme
2 large tomatoes chopped
4 peppercorns
3 carrots chopped
2 sticks celery chopped
1 red capsicum roughly chopped
2 cups red wine
1 tbs brown sugar
3 cups stock or enough to cover beef cheeks

Nuts & Bolts

1. Dust beef cheeks with flour, salt and pepper. Using a heavy base pot with lid. On medium heat add olive oil and beef cheeks, add colour to all side of the beef cheeks. Remove and set aside for later.

2. In same pot on low - medium heat add leek, garlic and chilli and saute for 2-3 minutes. Add carrots, celery, capsicum and thyme, cook for 2 minutes.

3. Add tomatoes cook for 1 minute. Add red wine cook for a further 2-3 minutes.

4. Add peppercorns, brown sugar, stock and beef cheeks season to taste.

5. Place lid on pot turn down to a simmer and cook for 1-1/2 to 2 hours or until beef cheeks are tender.

During the cooking time check occasionally add more stock if required.