Ingredients
- 2 tbs olive oil
- 1.3kg Black Angus beef cheeks, trimmed
- 1 large onion, finely chopped
- 1 large carrot, finley chopped
- 3 celery stalks, finely chopped
- 5 garlic cloves, crushed
- 2 roma tomato, finely chopped
- 1 punnet brown mushrooms, finely chopped
- 1 star anise
- 3 bay leaves
- 2 whole cloves
- 2 tsp ground coriander
- 2 large rosemary sprigs
- 1 small red chili, chopped
- 2L (8 cups) beef stock
R189.95 / 1kgDetails
Method
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Preheat oven to 160°C.
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To make beef cheeks, heat oil in a large heavy-based casserole over medium-high heat. Cook the beef for 3 minutes each side or until browned. Transfer to a plate and set aside.
- Add the onion, carrot, celery and garlic to the casserole, then cook for 8 minutes or until caramelised and fragrant.
- Add tomatoes, mushrooms, spices, herbs and chilli, then cook for 8 – 10 minutes or until mushrooms are golden.
- Add stock and stir, scraping the bottom of the pan with a spoon. Bring to a simmer, then return beef to the casserole. Cover with a lid, then transfer to the oven and cook for 6 hours or until very tender.
