Ingredients:
1.5 kg beef cheeks
125 ml olive oil
3 sprigs thyme
3 carrots, roughly chopped
1 garlic bulb, halved
1 brown onion, sliced
250mls Marsala
500ml red wine
500 ml beef stock
1 teaspoon sea salt
1 orange, peeled thinly
Method:
Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well. Heat half the oil in a large heavy based saucepan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from pan. Add the remaining oil, then add carrots, garlic, onion and sauté over high heat for 12-15 minutes or until well browned. Stir in the Marsala, wine, beef stock, orange peel and sea salt. Reduce the heat as low as possible and add the beef cheeks. Cover and cook for 3-4 hours, or until the cheeks are beginning to fall apart. Serve the cheeks and their sauce on a warm plate with soft polenta.
Serves: 6
Note:
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