Slow-Roasted Beef Cheek with Red Wine Reduction

Preheat your oven to 160°C (140°C for fan-assisted ovens). Season the trimmed beef cheeks generously with salt and pepper. In a heavy-bottomed, oven-safe pot (like a Dutch oven), heat 2 tbsp of olive oil over medium-high heat. Sear the beef cheeks on all sides until golden brown, then remove them from the pot and set aside.

In the same pot with the remaining fat, sauté the chopped red onion, carrots, and celery stalks for about 5-7 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Pour the red wine into the pot, scraping up any browned bits from the bottom. Bring to a boil and let it reduce by half, which takes about 10-15 minutes. Add the beef broth, fresh thyme, and bay leaves. Return the seared beef cheeks to the pot, ensuring they are at least halfway submerged in the liquid.

Cover the pot with a lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the beef cheeks are fork-tender and easily pull apart. Flip the meat once halfway through cooking. If the liquid evaporates too much, you can add a little more broth or water.

Once the meat is cooked, remove it from the pot and keep it warm. Strain the sauce through a fine-mesh sieve, pressing on the vegetables to extract all the flavor. Return the strained sauce to the pot and bring it to a boil over high heat, reducing it to your desired consistency (about 10-15 minutes). Taste and adjust seasoning with salt and pepper if needed. Serve the tender beef cheeks with the rich red wine reduction, perhaps alongside creamy mashed potatoes or polenta.