This braised beef recipe from Geoffrey Smeddle is an absolute triumph when the days start turning colder. Marinating the beef does take a while, but it results in a rich flavour that is wonderful for winter dinner parties. The beef cheeks keep well overnight, so reserve any leftovers of this sumptuous dish for the next day
Method
1.
In a large frying pan, saute the carrots, onion, celery, garlic and tomatoes in oil until golden brown. Leave the vegetables to cool then put them in a large bowl with the wines and beef cheeks
2.
Completely cover the meat by 3cm using the vegetables, adding water if necessary. Leave to marinate for at least 12 hours
3.
After marinading, empty the bowl into a colander over another bowl to collect all the liquid from the marinade, reserving the meat and vegetables
4.
In a frying pan, colour the meat well in very hot oil. As you remove the sealed pieces of meat, dust each one with flour and place in a braising pot
5.
Add the marinade and vegetables to the braising pot and bring to the boil. Skim the top, then add the beef stock, Worcestershire sauce and bouquet garni. Bring back to simmering point then cover with a tight-fitting lid and place in the oven at 150˚C/Gas mark 2
6.
After about two and a half hours check the meat is tender all the way through. If it is still not tender, cook it further, checking it every 15 minutes or so until it reaches desired tenderness
7.
Transfer the meat from the braising pot to a clean pot and cover with foil. Thicken the cooking liquid if necessary by simmering until reduced to the required consistency, then pour it over the meat
8.
Slice the courgette and pan fry in olive oil until golden
9.
Reheat the meat and liquid and adjust the seasoning, adding the tomato quarters and courgette
10.
Divide the braised beef and vegetables between serving plates, sprinkle with chopped parsley and basil and drizzle with olive oil
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