Beef Cheeks Slow Cooked With Port & Vanilla

Ingredients

• 4 beef cheeks (about 1.2 kg, cut in half, sinew removed (ask your butcher to do this))
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 2 tablespoon coconut oil (or olive oil for frying)
• 2/3 cup of port or fortified (Sherry can also be used)
• 1 tablespoon butter (or ghee)
• 1 large onion (sliced)
• 4 large garlic cloves (roughly diced)
• 4-5 pods cardamon (or 1 star anise, optional)
• 1 tablespoon balsamic vinegar (red wine vinegar can also be used)
• 3 bay leaves
• 6 cloves or 1/4 teaspoon of ground clove spice, cinnamon could also be used
• 1-2 vanilla beans (depending on size, split (or 2 teaspoons vanilla essence))
• 1/4 teaspoon black pepper
• 1.5 tablespoons tomato paste
• 2 cups beef stock (or bone broth, about 500 ml)
• 1 large carrot (peeled and sliced)

Instructions

1. 1

   Preheat the oven to 175 C / 345 F.

2. 2

   Season the beef cheeks with salt and pepper. Heat a frying pan with oil over high heat, brown the cheeks on each side for about a minute and place in a heavy-based casserole dish.

3. 3

   Deglaze the frying pan with port, then add the butter, onion, garlic, cardamon seeds or star anize, vinegar, bay leaves, cloves, vanilla beans, pepper, tomato paste, and beef stock. Mix through and bring to a simmer, then carefully pour over the beef cheeks in the casserole dish.

4. 4

   Assemble the beef cheeks so they don't overlap and the garlic and onion are distributed evenly. Cover with foil and place the casserole in the oven. Cook covered for around 2 hours 45 minutes, turning beef cheeks frequently, every 25 minutes.

5. 5

   Then remove the foil, add the carrots and cook uncovered for another 1 hour. Make sure to keep turning the beef cheeks as they will start to brown and dry up on the top. Taste for seasoning and add salt if needed but there should be loads given the beef stock will reduce.

6. 6

   Serve with a side of greens sautéed in olive oil and garlic and some fresh green herbs on top.