Ingredients

1 kilo beef cheeks – papalle off / fat removed

100 gm carrots

100 gm celery

100 gm onions

Fresh sage

Fresh rosemary

Fresh thyme

Bay leaves

Star anise

10 gm sundried tomato powder

5gm black pepper

60 ml olive oil

1 ltr red wine

1 ltr Prestige Beef stock 

Method

1. Sear the unseasoned veal cheeks. 

2.Sauté all the vegetables and fresh herbs in the olive oil

3. Lay cheeks in roasting pan and cover with sautéed vegetables. Sprinkle dry spices over and pour liquid over

4. Cover and roast at 160’c for about 3 hours or until soft

5.Leave in cooking liquor until cold 6. Vacuum pack 1 piece per portion. 

Service note: Once the cheeks are soft and cooked through serve them with a creamy mash potato and steamed greens