Spanish Beef Cheeks

Cook Time 3 hours

Servings 4

Ingredients

2 tbsp olive oil

4 beef cheeks about 250g each, all sinew removed and trimmed well

½ cup flour, for dusting

1 onion, sliced

3 cloves garlic, bruised

2 tbsp tomato paste

300ml dry sherry

3 ripe tomatoes, grated and skins discarded

2 bay leaves

2-3 sprigs of thyme

2-3 sprigs of parsley

1L beef stock

½ cup green olives, pitted

Salt and black pepper

Instant polenta, to serve

parsley, finely chopped, to serve

Method

Remove the cheeks from the fridge at least 1 hour before cooking and preheat the oven to 160°C.

Season cheeks generously with salt and pepper and then coat the cheeks in flour and shake excess away. Heat a deep ovenproof sauté pan over medium–high heat and then add the oil. Sear the beef cheeks, in batches, ensuring they are well browned on each side. Remove and place on a plate.

Add the onions and garlic and cook for another 3-4 minutes to colour. Add the tomato paste and stir through. Return the beef with its juices and coat in onion mixture. Deglaze with sherry and add the grated tomatoes, herbs and stock. Bring to the boil.

Add the olives and place a cartouche (a piece of baking paper cut to the size of the pan) on top and cover with a tight-fitting lid. Transfer to the oven, cook for 2 hours. It's ready when the meat is meltingly tender.

Serve with instant polenta, a lashing of the sauce and top with parsley.