Recipe Inspiration

Ingredients...

5x200g Beef cheeks, trimmed (approximate weight)

Salt and freshly ground black pepper

25ml Rapeseed oil

50ml Unsalted butter

200g Peeled and finely chopped onion

10g Peeled and chopped garlic

2x Bay leaves

x1 Sprig fresh thyme

250ml Red wine

1litre Essential Cuisine Signature Beef Jus

100g Fresh watercress

Method...

1. Preheat oven to 150°C. Season the beef evenly with salt and pepper. Heat the oil and butter in a suitable casserole dish with a lid, to accommodate the beef.

2. Allow to foam, then seal the beef on all sides, in batches until golden brown, then remove. Stir in the onions, garlic, bay leaves and thyme, cook gently for 5 minutes, with not too much colour.

3. Pour in the red wine and Signature Beef Jus. Bring to the simmer, scrape the pan bottom with a spatula to dislodge any residue.

4. Place the sealed beef into the jus and put the lid on, cook in the oven for approximately 2 hours, or until the meat is tender, turning the beef occasionally. Remove from the oven, remove the lid and allow to cool a little.

5. Remove the beef from the jus, cover and keep warm. Adjust the consistency of the sauce if required, by adding more water, or reducing on a medium heat, stirring regularly.

6. Slice the beef cheeks in half and serve with your choice of garnish (see chefs tips). Pour the jus over the beef and garnish with fresh watercress to finish.

Chefs Tip's: Use the best quality beef cheek that you can. Serve your braise with a fresh horseradish or English mustard mash, braised red cabbage, cavolo nero or roasted vegetables such as: baby carrots, butternut squash and leeks.