Based on a recipe by Nagi.

Ingredients

• 1kg beef cheeks
• 3 tbsp vegetable oil
• 4 shallots (roughly chopped)
• 6 cloved garlic (sliced)
• 2 sticks of celery (roughly chopped)
• 2 carrots (roughly chopped)
• sprig of thyme
• 4 fresh bay leaves
• 500ml red wine
• 250ml beef stock
• 2 tbsp redcurrant jam
• salt
• pepper

Method

• Cut off any large pieces of fat or sinew, if your butcher hasn’t already done so
• Heat the oil in a large heavy-bottomed pan and brown the cheeks
• Transfer the cheeks to the slow-cook
• Saute the onion and garlic for a few minutes until starting to soften
• Add the celery and carrot and cook for a few minutes more
• Transfer the sofrito to the slow cooker
• Deglaze the pan with wine
• Pour the wine into the slow cooker
• Add stock, redcurrent jelly, herbs, and salt and pepper to taste
• Slow cook on high for 4 hours
• Turn down to low and cook for another 2 hours
• Turn to keep warm mode and leave to simmer for another 2 hours
• Use a large ladle to spoon the liquid out to a saucepan, leaving the meat and veg in the slow cooker
• Boil the sauce to reduce by between a third and a half
• Return to slow cooker
• Serve with creamy mash, kale, and horseradish