Beef Cheeks in Red Wine and Herbs

Name: Beef Cheeks in Red Wine and Herbs
Yield: 6
Cuisine: british
Ingredients: 2 whole beef cheeks; 2 large onions, finely diced; 2 large carrots, diced; 2 celery sticks, diced; 6 garlic cloves, finely chopped; 250g chestnut mushrooms, sliced or quartered; 250g smoked bacon lardons; 1 bottle (750ml) claret; 850ml strong beef stock; 2 tbsp finely chopped fresh thyme and rosemary, combined; 2 bay leaves; 2 heaped tbsp double concentrate tomato purée; 1 heaped tbsp wholegrain mustard; 2 heaped tbsp plain flour; 2 tbsp; 1 heaped tbsp red wine vinegar, or to taste; Sea salt and freshly ground black pepper; A little oil for browning, if needed

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Ingredients

Servings

2 whole beef cheeks
2 large onions, finely diced
2 large carrots, diced
2 celery sticks, diced
6 garlic cloves, finely chopped
250 g chestnut mushrooms, sliced or quartered
250 g smoked bacon lardons
1 bottle (750ml) claret
850 ml strong beef stock
2 tbsp finely chopped fresh thyme and rosemary, combined
2 bay leaves
2 heaped tbsp double concentrate tomato purée
1 heaped tbsp wholegrain mustard
2 heaped tbsp plain flour
2 tbsp
1 heaped tbsp red wine vinegar, or to taste
Sea salt and freshly ground black pepper
A little oil for browning, if needed

Instructions

Preheat your oven to 150 °C fan. Season and sear the beef cheeks in a large casserole dish until beautifully browned, then set aside.
Fry the bacon lardons until golden, then bung in all the vegetables, mushrooms and garlic. Cook for 8 to 10 minutes until softened, then stir through the herbs, tomato purée and flour. Pour in the claret, scraping up all those lovely browned bits, and simmer for 5 minutes.
Add the beef stock, mustard, Worcestershire sauce and bay leaves, then return the beef cheeks to the pan.
Cover and slow cook in the oven for at lea4½ hours until the cheeks are meltingly tender. Remove the lid and reduce the gravy on the hob if needed, then stir through the red wine vinegar and season to taste. Serve with an enormous pile of buttery mashed potatoes and plenty of that gorgeous rich gravy.