Beef cheeks in red wine

Method

• step 1

  Pat the beef cheeks dry and season with salt and pepper. Heat the oil in an ovenproof saucepan over a medium heat and brown the cheeks all over. Remove from the pan and set aside. Tip the celery and carrot into the pan and fry for 8 mins until golden, then add the onion and garlic and fry for 5 mins until golden. Add the chopped parsley, bay leaf, peppercorns, allspice, thyme, rosemary and tomato purée, and stir for another minute. Pour in the wine, bring to a boil and simmer until reduced to a third – this will take about 30 mins. Heat the oven to 140C/120C fan/gas 1.

• step 2

  Return the roasted cheeks to the pan and pour in the beef stock. Cover and simmer gently in the oven for about 2 hrs. Remove the cheeks to a plate and strain the sauce through a fine sieve. Season with salt and pepper, or sweeten lightly with a little sugar, if you like. Just before serving, beat 2 tbsp butter into the sauce.

• step 3

  Heat the remaining butter in a frying pan over a medium heat and fry the mushrooms for 8-10 mins until golden, season with salt and pepper and sprinkle with the remaining tbsp of chopped parsley.

• step 4

  When serving, put the mash in the centre of each plate, place the cheek on top and carefully pour the sauce over it. Garnish with roasted mushrooms and a sprig of thyme.

  This recipe has been provided by Apetit Online and has not been re-tested by us.