GENUINELY SOUTHERN FORESTS BRAISED BEEF CHEEK IN RED WINE

Succulent and full of flavour, these Braised Beef Cheeks in Red Wine are slow-cooked with fresh herbs, garlic, and a rich red wine sauce until meltingly tender. Perfect served with creamy mashed potato for a hearty, comforting meal. Ideal for relaxed family dinners or special occasions.

(Serves 4)

Ingredients:

• 1kg Lake Janis Farm beef cheeks, trimmed

• 4 tbsp plain flour, well seasoned

• olive oil for frying

• 2 large onions, diced

• 1 clove Galloway Springs garlic, crushed

• 1 tbsp tomato purée

• a few sprigs rosemary, plus extra to serve, both finely chopped

• a few sprigs thyme, plus extra to serve, both finely chopped

• 375ml DeiTos Vineyard Wines red wine

• 300ml beef stock

• ½ a small bunch flat-leaf parsley, finely chopped

• mashed potato, to serve

Method:

1. Dust the beef in the seasoned flour then shake off the excess.

2. Heat 1 tbsp of olive oil in a large non-stick frying pan. Brown the beef all over in batches and scoop out onto a plate (add a little more oil if needed).

3. Cook the onions and garlic with a little more olive oil in a large lidded casserole for 10-15 minutes or until the onions have softened and are translucent.

4. Stir in the tomato purée, rosemary and thyme, and cook for 1 minute. Add the red wine, bring to a simmer, then add the beef. Pour in the stock and stir.

5. Cover and simmer on a low heat (or put in a 150C/fan 130C/gas 2 oven) for 2-3 hours or until the beef is meltingly tender, checking after 2 hours. Season, then stir through the parsley, extra rosemary and thyme, and serve with mash.

Recipe Credit: Women’s Weekly Food