Ingredients

700g beef cheek cut into 12 large pieces

100g seasoned flour (you can season your flour with salt and pepper)

150g carrots, roughly diced

150g onion, roughly diced

1.1L red wine

4 garlic cloves chopped

1 bouquet garni

50ml vegetable oil

Salt

Pepper 

Method

Preheat your oven to 200C / gas mark 6

Gently roll the pieces of meat in the seasoned flour. Heat the vegetable oil in a large, heavy, heat proof casserole dish until very hot and brown the meat quickly and evenly. Add the roughly chopped carrots and onions, cover and sweat gently for 10 minutes.

Holding the lid over the casserole, carefully pour away all the cooking fat. Deglaze the dish with the red wine and bring to the boil. Add the garlic and bouquet garni and season. 

Replace the lid and cook in the oven for about 2 - 2.5 hours, until the meat is very tender. Stir regularly during cooking, adding a little water if there is too much evaporation. 

Remove the casserole from the oven. Lift out the pieces of cheek with a slotted spoon and place in another pan, then pass the sauce through a fine sieve over the beef cheeks. Discard the vegetables and bouquet garni.

Serve with creamy mashed potatoes.

The delicious flavours and textures of All Saints Estate 2014 Durif is a perfect match for Simon's slow cooked beef cheeks and is available here