Name: Beef cheeks in red wine
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1kg beef cheeks, cut into 3-4 pieces -; 4 tbsp olive oil -; ½ celery stick, finely diced -; 4 carrots, finely diced -; 2 onions, finely chopped -; 2 garlic cloves, finely chopped -; 2 parsley sprigs, finely chopped, plus 1 tbsp -; 1 bay leaf -; 5 peppercorns -; 5 allspice berries -; 1 thyme sprig, plus extra for garnishing -; 1 rosemary sprig -; 2 tbsp tomato purée -; 1l good-quality red wine -; 700ml beef stock -; 1 tbsp granulated sugar (optional) -; 4 tbsp cold butter, diced -; 12 medium-sized mushrooms -; mashed potatoes, to serve -

Ingredients for - Beef cheeks in red wine

1. 1kg beef cheeks, cut into 3-4 pieces

2. 4 tbsp olive oil

3. ½ celery stick, finely diced

4. 4 carrots, finely diced

5. 2 onions, finely chopped

6. 2 garlic cloves, finely chopped

7. 2 parsley sprigs, finely chopped, plus 1 tbsp

8. 1 bay leaf

9. 5 peppercorns

10. 5 allspice berries

11. 1 thyme sprig, plus extra for garnishing

12. 1 rosemary sprig

13. 2 tbsp tomato purée

14. 1l good-quality red wine

15. 700ml beef stock

16. 1 tbsp granulated sugar (optional)

17. 4 tbsp cold butter, diced

18. 12 medium-sized mushrooms

19. mashed potatoes, to serve

How to cook deliciously - Beef cheeks in red wine

1 . Stage

Pat the beef cheeks dry and season with salt and pepper. Heat the oil in an ovenproof saucepan over a medium heat and brown the cheeks all over. Remove from the pan and set aside. Tip the celery and carrot into the pan and fry for 8 mins until golden, then add the onion and garlic and fry for 5 mins until golden. Add the chopped parsley, bay leaf, peppercorns, allspice, thyme, rosemary and tomato purée, and stir for another minute. Pour in the wine, bring to a boil and simmer until reduced to a third – this will take about 30 mins. Heat the oven to 140C/120C fan/gas 1.

2 . Stage

Return the roasted cheeks to the pan and pour in the beef stock. Cover and simmer gently in the oven for about 2 hrs. Remove the cheeks to a plate and strain the sauce through a fine sieve. Season with salt and pepper, or sweeten lightly with a little sugar, if you like. Just before serving, beat 2 tbsp butter into the sauce.

3 . Stage

Heat the remaining butter in a frying pan over a medium heat and fry the mushrooms for 8-10 mins until golden, season with salt and pepper and sprinkle with the remaining tbsp of chopped parsley.

4 . Stage

When serving, put the mash in the centre of each plate, place the cheek on top and carefully pour the sauce over it. Garnish with roasted mushrooms and a sprig of thyme. This recipe has been provided by Apetit Online and has not been re-tested by us.