Slow Cooked Beef Cheeks

Ingredients

• 1.2kg Beef Cheeks (Approx. 4 cheeks)
• 2 Carrots diced
• 2 Celery Stalks diced
• 1 Brown Onion diced
• 2 Garlic Cloves minced
• 2 cups Beef Stock
• 1 can Crushed Tomatoes
• 1 tbsp Tomato Paste
• 2 Bay Leaves
• 1 tbsp Dried Oregano
• 2 tbsp Olive Oil
• Salt and pepper, to taste

Method

1. Preheat the oven to 160°C
2. Heat a Dutch oven with olive oil over high heat.
3. Sear the beef cheeks, two at a time, until they form a brown crust. Repeat with the remaining two.
4. Remove the beef cheeks from the Dutch oven and set aside.
5. Add a little more olive oil to the Dutch oven.
6. Add the onion and sauté for a few minutes until it becomes soft.
7. Add the garlic and cook for one more minute.
8. Add the carrots and celery, cooking for another few minutes until they soften.
9. Add the beef stock, crushed tomatoes, tomato paste, and oregano, and mix to combine.
10. Return the beef cheeks to the Dutch oven, coating them in the sauce.
11. Add the bay leaves.
12. Place the lid on the Dutch oven and cook in the oven for 4 hours.
13. After 2 hours, turn the beef cheeks over.
14. Once done, the beef cheeks will be tender and fall apart easily with a fork.