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