Serves 4
Beef Cheeks
Pre-heat oven to 150C.
Heat a large casserole dish (one that is suitable for stovetop and oven) to a medium-high heat and add olive oil to the pan.
Coat the beef cheeks in seasoned flour and once oil is hot, place the cheeks in the dish to sear.
When a golden-brown colour is achieved on both sides of the cheeks - around 4min - take the cheeks out of the casserole dish and set aside.
Turn the heat down to a medium setting and add the garlic and sweat for 2-3min until slightly translucent.
Add the shallots, celery, carrots and bay leaf.
Continue to cook out for a further 5min until the vegetables become slightly soft and a little coloured.
Add the red wine and deglaze the pan, ensuring to scrape the bottom of the pan.
Bring to a simmer for 2min to reduce slightly.
Add the pureed tinned tomatoes, beetroot juice and chicken stock and bring the braising liquid to a boil Place the 4 beef cheeks into the liquid and ensure they are submerged in the liquid.
Add the ½ bunch of thyme, pepper berry and sea salt, to your liking, to the sauce.
Cover the dish with foil and a lid that fits tightly and place in the oven.
Cook for 4.5-5 hours or until the cheeks can be pulled apart easily by a fork. If preferred, you can reduce the braising liquid more to your liking by carefully removing the cheeks and then reducing the sauce in a saucepan over a medium heat until thick.
To serve
Plate the beef cheeks on a bed of mashed potatoes or warm polenta and generously cover the cheeks with the sauce. Sprinkle with boiled wattleseeds.
