Red Wine & Port Beef Cheeks

Marinade

1 cup red wine

1/4 cup port

4 cloves garlic

1 bay leaf

1/2 tsp fennel seed

1/2 tsp cracked pepper

1/2 tsp sea salt

2 sprigs fresh rosemary

pinch cinnamon

2 large beef cheek cut in half

flour for dusting

1 tbs olive oil

100g bacon chopped

3 carrots chopped

1 leek sliced

2 cloves garlic diced

1 red chilli sliced

2 stick celery chopped

1 sprig fresh rosemary

1 cup red wine

3 cup beef stock or enough to cover beef cheeks in pot

Nuts & Bolts

1. Preheat oven to 160c - 180c.

2. In a large snap lock bag add beef cheeks and all marinade ingredients and seal. Refrigerate overnight.

3. Take beef cheeks out of marinade and pat dry with some paper towel. Cut cheeks in half and dust in flour. Add olive oil to large heavy base pot with a lid on high heat add beef cheeks and sear on all sides. Remove cheeks and set aside.

4. On medium heat add bacon, leek, carrots, garlic, chilli and celery cook for 3-4 minutes. add red wine and  remainder of marinade mixture, cook for 2 minutes. Add cheeks and beef stock. Make sure cheeks are covered with stock. Season to taste. Place lid on top and put into the oven. Cook for 3-1/2 to 4 hours.