Slow cooked beef cheeks in red wine with cauliflower puree



Slow cooked Beef cheeks:

1 kg Beef Cheeks
2 celery stalks chopped
2 carrots
2 cloves of garlic
1 tsp dried thyme
3 bay leaves

Stock:
500 ml water
1 tbsp bonox
2 cups red wine

Preheat oven 250 degrees.
Cube beef cheeks into large chunks. Pan fry until brown. Add ingredients. Add Stock. Cover and put in oven for 3 hours at 170 degrees. Reduce the stock on the stove for desired thickness & flavour.

Cauliflower puree:
1/2 head cauliflower
Salt & peper
1 tbsp cream cheese

Make puree before serving. Steam or boil cauliflower. Drain, add salt & pepper & cream cheese. Blend until smooth.

Serves 4
women’s weekly beef cheeks recipe