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Recipe Ingredients - 2kg trimmed beef cheeks - 1 carrot - 1 cellery stick - 1 brown onion - 4 cloves garlic - 1 rosemary sprig - 7 thyme sprigs - 250ml red wine - 2L beef stock (use low sodium if using store bought) - 50g butter - Vegetable oil - Salt and pepper to taste Method 1. Trim your beef cheeks until you have no silver skin. 2. Season with salt and seal them in a hot pan with the veg oil. 3. Remove beef cheeks from the pan. Add the veg and herbs to the pan and cook until slightly caramelised. 4. Then, deglaze the pan with red wine. 5. Place your veg and wine into an oven safe dish. 6. Place the beef cheeks on top, followed by the beef stock. 7. Cover and cook in the oven at 160 degrees for 3-3.5 hours. 8. Once cooked, remove beef cheeks from the liquid and blend the veg and liquid together, adding cold butter at the end. Keep mixing until butter is emulsified into the sauce. 9. Serve with cauliflower purée or mashed potato and some greens (yes deep fried greens count).

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