BEEF CHEEKS WITH ORANGE AND BABY CARROTS
This classic braise works well with full-flavoured beef cheeks. Use regular carrots cut into chunks if baby carrots are unavailable and add them to the dish 30 mins before finishing time.
Season the flour generously with salt and pepper then dust the beef cheeks with the flour. Heat half the oil in a large casserole. Brown the beef on both sides (do this in batches if necessary) over a medium-high heat until a rich brown colour. Remove from the pan and set aside.
Add the remaining oil to the pan. When hot, add the onion, carrots and celery and
fry gently until soft. Add the garlic, bay leaves and orange zest, and cook for a few more mins.
Return the beef to the pan, add the red wine and bring to the boil. Add the stock, bring back to the boil then lower the heat. Cover with a cartouche (a round of baking paper that sits on the surface of the stew) then cover with a tight-fitting lid. Simmer slowly for 2 - 2 1⁄2 hours or until the meat is tender (if you prefer, this can be cooked in the oven at 160°C).
You can make this dish ahead and reheat it.
About 15 mins before serving, add the trimmed carrots to the casserole and cook until tender. Taste and season. Serve with gnocchi dressed with buttered parsley.
1⁄4 cup flour
sea salt and freshly ground black pepper
4 beef cheeks, excess fat and silver skin removed
4 tablespoons olive oil
1 onion, finely diced
2 carrots, peeled and finely diced
1 stick celery, finely diced
2 cloves garlic, finely chopped
2 bay leaves
zest of 1 orange, cut into thick strips
1 cup red wine
500mls Foundation Foods beef stock
300-500 grams baby carrots, washed and trimmed (but not peeled)
chopped flat-leafed parsley to garnish