1.5kg beef cheeks
1 onion diced
1 celery stalk diced
1 carrot diced
4 garlic cloves
6 stems fresh tyme
4 bay leaves
1 cup beef stock
2 cup red wine – melot
- preheat oven to 160
- Brown beef cheeks then remove from pan
- add more oil and cook garlic and onion
- add celery and carrots and cook for 3 minutes
- pour wine and beef stock, add herbs and bring to a boil
- add beef cheeks back in and transfer to oven for 3.5hours
- Remove beef cheeks and remove bay leaves and thyme stems
- use a stick blender to blend the sauce to create gravy. Reduce and serve
