Honeyoc
Is a crunchy mama!
Serves 6
1.5 syns per serve
INGREDIENTS
2 beef cheeks
2 carrots
3 celery stalks
1 large onion
3 cloves garlic
175ml red wine (6 syns)
2 knorr beef stock pots
750ml hot water
Salt & pepper
Fresh thyme, about 4 stalks
2 tbsp tomato puree
1 tbsp cornflour (3.5 syns)
Preheat oven to 150C
Trim the beef cheeks of all fat and remove as much sinew as you can. Wash and pat dry, cut into large chunky pieces, season with salt & pepper and set aside.
Roughly chop the carrots, celery, onion and garlic. Heat a casserole pot and spray with spray oil, brown the beef cheeks on all sides in small batches and set aside
Spray the pot with more spray oil and brown the veggies, stirring often so they don't catch and burn. Season with salt and pepper.
When the edges are golden brown, add the tomato puree and thyme and cook for about 2 minutes. Add the wine, scraping the bottom of the pan. Allow to reduce a bit.
Add the meat back to the veg, add the stock pots and water. Bring to the boil and transfer to the oven for 3 hours.
After 3 hours cooking, transfer to the hob and bring up to a slow boil. Mix the cornflour with water and add to the casserole to thicken slightly. Stir well and simmer for 5 minutes to cook out the flour.
Best served a day later when the flavours have really developed, with mashed potatoes and steamed veg!
1.5 syns per serve
INGREDIENTS
2 beef cheeks
2 carrots
3 celery stalks
1 large onion
3 cloves garlic
175ml red wine (6 syns)
2 knorr beef stock pots
750ml hot water
Salt & pepper
Fresh thyme, about 4 stalks
2 tbsp tomato puree
1 tbsp cornflour (3.5 syns)
Preheat oven to 150C
Trim the beef cheeks of all fat and remove as much sinew as you can. Wash and pat dry, cut into large chunky pieces, season with salt & pepper and set aside.
Roughly chop the carrots, celery, onion and garlic. Heat a casserole pot and spray with spray oil, brown the beef cheeks on all sides in small batches and set aside
Spray the pot with more spray oil and brown the veggies, stirring often so they don't catch and burn. Season with salt and pepper.
When the edges are golden brown, add the tomato puree and thyme and cook for about 2 minutes. Add the wine, scraping the bottom of the pan. Allow to reduce a bit.
Add the meat back to the veg, add the stock pots and water. Bring to the boil and transfer to the oven for 3 hours.
After 3 hours cooking, transfer to the hob and bring up to a slow boil. Mix the cornflour with water and add to the casserole to thicken slightly. Stir well and simmer for 5 minutes to cook out the flour.
Best served a day later when the flavours have really developed, with mashed potatoes and steamed veg!
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