Sherry-braised beef cheek

• Serves 6

• Preparation time:

• Cooking time:

Ingredients

6 beef cheeks
100 ml olive oil
2 carrots, roughly chopped
1 garlic bulb, halved
2 brown onion, sliced
300ml Sherry
300ml red wine
2 bay leaves
1/2 bunch thyme leaves
Salt
Chicken stock to cover
2 tbs tomato paste
1/2 cup chopped raisins

Method

Trim the beef cheeks to neaten them up and remove sinew. Season well.

Heat half the olive oil in a large heavy-based pan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan and place into an oven proof braising pot.

Add the remaining olive oil to the pan then add the carrot, garlic, onion and saute over high heat for 12 to 15 minutes, or until well browned. Stir in the sherry, tomato paste, wine and bay leaves.

Put the liquid in the braising pan with the beef cheeks. If they aren’t fully submerged, add a bit of chicken stock until they are just covered.

Place a tightly fitting lid on. Cook for 3 to 4 hours at 160 degrees, or until the cheeks are tender or beginning to fall apart. Carefully remove the cheeks and reserve.

Strain the liquid through a fine strainer and reduce until it is a lovely coating or sauce consistency. Add in the chopped raisins and thyme. Season to taste

Reheat the cheeks in the sauce to serve.

Notes

Chef Melanie Hargreaves recommends serving these braised beef cheeks with some creamy parsnip and potato puree, sautéd asparagus and a fresh parsley and mint salad.