Serves 4-6 | Prep time: 30mins | Cook time: 3-3.5 hours
4 Beef Cheeks
½ Cup of Plain Flour
2 tsp Salt
1 tsp Cracked Pepper
3 Tbsp Olive Oil
1 Brown Onion, finely chopped
4 Garlic Cloves, minced
3 Bay Leaves
6 Sprigs of Thyme
1 Carrot, finely chopped
2 Stalks of Celery, finely chopped
2 Cups of Red Wine
1 Cup of Beef Stock
- Prepare the beef cheeks by trimming excess fat and white membrane. Mix flour with salt and pepper, coat each beef cheek evenly with the flour mixture shaking off any excess.
- Heat oil in large frying pan on med-high, add your beef cheeks ensuring not to over crowd the pan. Cook for 2-3 minutes each side or until golden brown, set aside.
- In the same pan on a medium heat add another splash of oil and cook onion and garlic until onion is translucent. Add carrots and celery and cook for a further 2-3 min or until vegetables are soft. Pour the wine over vegetables to deglaze the plan simmer for 2-3 minutes to cook off the alcohol. Transfer all you ingredients into an oven proof dish or slow cooker
- Oven instructions: Preheat oven 140°, transfer all your ingredients into an oven-proof dish cook for 3-3.5hours, or until meat can be pulled with a fork, remove herbs before serving. Season to taste.