Ingredients
2 tablespoons olive oil
1.5kg beef cheeks, trimmed, seasoned
2 onions, chopped
2 carrots, peeled, chopped
2 celery sticks, chopped
½ bunch parsley, plus extra, to serve
½ bunch thyme
6 bay leaves
6 garlic cloves, peeled
4 anchovies
3 cups red wine
3 cups chicken stock
Instant polenta (see cook's tip below), steamed green beans, to serve
Method
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Preheat oven to slow, 150°C.
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Heat oil in a large flameproof casserole dish on high. Cook beef in 2-3 batches, 4-5 minutes each, until well browned all over. Remove from dish and set aside.
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Reduce heat to medium. Add vegetables. Cook, stirring, 4-5 minutes. Add herbs, garlic and anchovies. Cook a further 2 minutes. Pour wine into pan and simmer 3-4 minutes, to deglaze and reduce liquid by one-third.
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Return beef to dish and add stock. Bake, covered, 5-6 hours, until beef is very tender.
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Transfer beef and half vegetables to a bowl. Discard bay leaves and thyme. Using a hand blender, process cooking liquid and remaining vegetables until smooth. Strain through a fine sieve into a clean saucepan. Bring to boil on medium. Reduce heat to low. Simmer 5-10 minutes, until reduced by one-third and thickened slightly.
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Return beef to pan with sauce and heat through. Serve beef and sauce with polenta and green beans. Garnish with extra parsley.
Cook's tip
- Prepare instant polenta following packet instructions.
- You could also use chuck steak or gravy beef, trimmed and cut into large chunks. Reduce cooking time by 2 hours.
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