INGREDIENTS
3 tbsp oil
1 kg beef cheeks, trimmed, cut into 5-7cm pieces
1 large brown onion, finely diced
2 garlic cloves, sliced
3cm piece fresh ginger, finely grated
1 medium carrot, finely diced
2 sticks celery, finely diced
1 tbsp tomato paste
2 tbsp plain flour
3 cups red wine
1 cup beef stock
2 tbsp sake
2 tbsp soy sauce
2 tsp brown sugar
3 bay leaves
3 thyme sprigs
¼ cup white miso
Salt and pepper to season
To serve
1 tbsp finely chopped flat leaf parsley
Rice and steamed green vegetables
METHOD
1. Preheat oven to 160C.
2. Heat 2 tbsp oil in a large, deep, heavy based casserole dish, over a high heat. Sear the beef cheeks on each side for 3-5 minutes, until browned. Set aside loosely covered with foil.
3. Reduce heat to medium high and add remaining oil. Sauté onion, garlic and ginger for 5 minutes, or until onion is translucent. Add carrot and celery and sauté for a further 5 minutes or until soft.
4. Return beef and juices to the pan, stir well. Season with salt and pepper. Add tomato paste and stir well. Sprinkle in flour and stir.
5. Place wine, sake, soy sauce and brown sugar in a separate saucepan and bring to the boil. Boil for 5 minutes. Pour in with beef and simmer over high heat for approximately 5 minutes, stirring occasionally, until liquid thickens. Add bay leaves and thyme, season. Cover and place in the oven for 3-4 hours. Add miso paste, stir to combine and cook for a further 30 minutes. Taste and adjust seasoning.
6. Serve beef cheeks with steamed rice and green vegetables of your choice.