Slow-Cooked Beef Cheeks in Red Wine Sauce

Step 1: Trim off any large pieces of fatty membrane from the beef cheeks. Pat them dry, then season all over with 1 tsp salt and black pepper.

Step 2: Heat 2 tbsp olive oil in a large, heavy-based pot over high heat. Sear half the beef cheeks on each side until browned. Transfer them to a plate and repeat with the remaining cheeks.

Step 3: Reduce the heat to medium-high and add the remaining 1 tbsp olive oil. Add the garlic and onion; sauté for 3 minutes, until the onion starts to turn translucent.

Step 4: Add the celery and carrot and sauté for a further 3 minutes.

Step 5: Continue with the directions for your chosen cooking method.

Step 6: Transfer the onion mixture to the slow cooker and place the beef cheeks on top.

Step 7: Pour the wine into the pot and return it to the heat. Bring it to a simmer over high heat and simmer for 1 minute. Scrape the browned bits from the bottom of the pot so they mix into the wine.

Step 8: Pour the wine into the slow cooker, then add all the remaining ingredients. Start with a pinch of salt and pepper; add more to taste later.

Step 9: Cook on Low for 8 hours or High for 6 hours for 250 g (8 oz) cheeks. For 350 g (12 oz) cheeks, cook on Low for 10–12 hours or High for 8 hours.

Step 10: Remove the beef cheeks from the slow cooker. Discard the thyme stems and bay leaves.

Step 11: Use a handheld stick blender to puree the braising liquid until smooth. Its color will change from dark brown to lighter brown.

Step 12: Transfer the liquid to a saucepan. Simmer over medium-high heat until it darkens and reduces by about 1/4 to 1/3, to a gravy-like consistency, about 10 minutes.

Step 13: Taste and adjust the salt and pepper to your liking.

Step 14: Remove the sauce from the heat, return the beef cheeks to it, cover and keep warm until ready to serve.

Step 15: Follow the slow-cooker directions, cooking on High in the pressure cooker for 1 hour for small cheeks, around 250 g (8 oz) each.

Step 16: Pour the wine into the pot or casserole dish with the onion mixture. Stir to scrape the browned bits from the bottom of the pot, then bring the wine to a simmer for 1 minute.

Step 17: Add the remaining ingredients, starting with a pinch of salt and pepper; add more to taste later. Put the lid on.

Step 18: Stovetop: Simmer over medium-low heat for 2 to 2 1/2 hours, until the cheeks are very tender. Turn them at least once during cooking.

Step 19: Oven: Cook at 160°C (320°F) for 3 to 3 1/2 hours.

Step 20: Remove the beef cheeks from the sauce. Discard the thyme stems and bay leaves.

Step 21: Use a handheld stick blender to puree the braising liquid until smooth. Its color will change from dark brown to lighter brown.

Step 22: Bring the sauce to a simmer over medium heat. Simmer until it darkens and reduces by about 1/4 to 1/3, to a gravy-like consistency, about 3 to 5 minutes.

Step 23: Taste and adjust the salt and pepper to your liking.

Step 24: Remove the sauce from the heat, return the beef cheeks to it, cover and keep warm until ready to serve.

Step 25: Serve the beef cheeks over Paris mash or creamy mashed cauliflower, with plenty of sauce. Garnish with finely chopped parsley if desired.