Slow cooked beef cheek with seasonal vegetables

Method

1. Remove any fat or sinew from the outside of the cheeks
2. Peel and wash the carrot and onion, and cut in chunks for your mirepoix. Place your mirepoix with the cheeks, thyme and garlic bulb into a casserole dish, and cover with the red wine and port
3. Leave this in the fridge for 24hrs turning the cheeks over half way through
4. Drain off the wine and port mixture, pass it through a fine sieve and reserve separately the liquid, vegetables and the cheeks. Pat the cheeks dry with a clean cloth or kitchen towel
5. Heat a clean casserole dish that has a fitting lid, season the cheeks with salt and pepper and sear until golden brown. Remove from the pan and then add the vegetables and herbs mixture to the casserole dish
6. Once golden, add the red wine and port reserved from the marinade back in, and reduce to a syrup
7. Add the reduced beef stock and bring up to a boil
8. Add the cheeks to the liquid, remove from the heat and cover with the lid
9. Place into the oven at 120°C for six hours

Ingredients:

Serves 6
3x Large beef cheeks
1x Carrot
1x Onion
1x Head of garlic, cut in half
1x Sprig of thyme
2x Bottles of red wine
250ml Ruby Port
4ltr Beef stock (reduced to 2ltr)
500g Mash potato
200g Salted butter
1x Bunch of parsley
30x Morels (dried are fine)
Spring vegetables (optional), some suggestions are: baby carrots, broad beans, garden peas, spring onions, baby leeks