Beef Cheeks in Pasata

Beef cheeks in Pasata

Serves 4

1 kilo beef cheeks

1 tbs olive oil
1 leek chopped
3 cloves garlic chopped
1 chilli sliced
180g pancetta diced
2 sticks celery chopped
3 carrots chopped
15 button mushrooms
1/2 tbs HOT pimenton
3 sprigs thyme
1/2 tsp dried oregano
1 1/2 tsp cumin powder
2 cups pasata
1 tbs brown sugar
600ml chicken stock
salt and pepper

Nuts & Bolts

1. In a large pot with a lid, on high heat add half the oil and beef cheeks and sear all sides. Remove from pot and set a side for later.

2. In the same large pot with a lid add remaining oil, leek, pancetta, garlic and chilli cook for 4 minutes.

3. Add celery, carrots and mushrooms, cook for 2 minutes.

4. Add pasata,pimenton, thyme, cumin, sugar and dried oregano, cook for 3-4 minutes.

5. Add stock and season to taste. Return beef cheeks to sauce, mix well. Turn heat down to low-medium. Place lid on pot ans simmer for 3 1/2 hours or until beef is tender.