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
