Based on a recipe by Nagi.
- 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
- 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
- 500g strong white bread flour
- 1 ½ tsp fine salt
- 1 tsp caster sugar
- 15g butter (softened)
- 1 sachet yeast
- 300ml warm water (1 part boiling : 2 parts cold)
Lightly oil loaf tin(s) and set aside.
Make the dough
Mix together the flour, salt and sugar in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the yeast.
Make a well in the centre of the flour mixture and add the warm water. Mix together with a cutlery knife until a soft dough starts to form. This will take a couple of minutes.
Knead the dough
On a lightly floured surface, knead for 10-15 minutes until the dough is smooth and elastic.
Form into a ball. Lightly oil a clean bowl, put the dough into it, then cover with oiled cling film and leave in the proving oven for 1 or 2 hours until the dough has doubled in size.
Knock back the dough by gently kneading just 5 times for 2-3 minutes to get the air out. Shape into a loaf and drop into the loaf tin.
Cover again with the lightly oiled cling film and allow to prove for 45 minutes to 1 hour until doubled in size again.
Sprinkle the top with a little flour and use a sharp knife to make a shallow slash in the top, around 1cm deep, from one end to the other.
Turn oven up to 220C.
Bake for 15-20 minutes, then turn down the heat to 200C, and cook for 15-20 minutes or until sounds hollow when tapped underneath.