BEEF CHEEKS
Fry 2 kg beef cheeks in a cast iron pot until brown on each side. Remove from pot and set aside.. Fry 2 large chopped onions in the same pot.
Add 8 fresh medium carrots cut into bite size pieces and fry together for about 3 minutes.
Add 1.5 lt beefstock, 60ml Worcester sauce and half cup red wine, salt and pepper to taste.
Let it simmer until the liquid has reduced by approx 25%.
Place the cheeks back in the pot pressing it lightly into the liquid Add 4 potatoes peeled and cut into chunks on top.
Put lid on and place in pre-heated oven 150°C and cook for 4 hours.
Check liquid levels after 2 hours.
Add little water if needed.
Serve with samp or rice.
Left overs can be frozen and used as filling for sandwiches or wraps. Enjoy. PS pressure cooker can be used with cooking time after lid is placed on for approximately 1 hour)
Photo and recipe by Adele Horn
