This is another Big G recipe that I love.... it tastes AMAZING. Below is a video of Big G and his son showing how to cook this fabulous dish. I start it around lunchtime and whack it in the oven for about 6 hours. I've cooked it three times now with complete success. I serve it with fresh tagliatelle pasta that has a drizzle of olive oil on it to stop it sticking.
1kg beef cheeks. 1 onion chopped roughly
3 garlic cloves roughly crushed. 1 bay leaf
400ml red wine 1 tin chopped tomatoes (400g)
500ml beef stock handful fresh parsley. salt and pepper.
Season the beef cheeks and quickly sear them in a large ovenproof pot.
Pre-heat oven to 140 C.
Take them out of the pan and throw the onion, garlic in and fry quickly until they are coloured. Use more oil if needed.
Pour the red wine in to de-glaze the pan.
Put beef cheeks back in the pan and add the tomatoes and stock.
Put the lid on leaving a small gap for air/moisture to escape and place in the oven for 3.5 - 6 hours. The longer the better.
When its ready I fish out the cheeks and place aside. I then strain the rest of the liquid and if necessary thicken it with a little corn starch. I shred the beef cheeks so it resembles a ragu and add it back to the sauce. Check the seasoning.
Serve over hot pasta.
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