Braised Beef Cheeks

Ingredients

3 or 4 (600g) beef cheeks.
100g bacon or speck.
500ml beef stock.
300ml red wine.
½ onion, chopped.
2 garlic cloves, chopped.
1 celery stalk, chopped.
1 orange zest.
1 bay leaf.
1 sprig parsley.
2 cloves.
50g butter.


Mash.
Baby carrots, sautéed in butter and seasoned.

Method

Marinate the beef cheeks overnight with the onion, celery, red wine, garlic, orange zest, cloves and herbs.
Remove the beef from the marinade and pat dry.
Season cheeks well.
Strain the marinade, reserving liquid and solids.
In a casserole over moderate to high heat, sear the beef cheeks with butter for 2 minutes on each side.
Deglaze the casserole with a touch of marinade liquid.
Add marinade solids, and soften for 5 minutes.
Add beef cheeks, bacon and remaining marinade.
Season well.
Bring to the boil, reduce heat, and simmer covered for 2 ½ hours.
Remove the cheeks, wrap in foil, and keep aside.
Strain the braising liquids, discarding solids.
Return liquids to pan and reduce until thick.
Warm the foil packets in oven for 5 min at 350°C.
Serve with mash and sautéed carrots, finishing with reduced sauce.