Agrodolce Braised Beef Cheeks

Chef: Justine Schofield

Serves: 4

Time: 3 ½ hours

Ingredients:

2 red capsicums

2 yellow capsicum

1 tsp extra virgin olive oil

4 beef cheeks (1.2-1.6kg), sinew removed

2 red onions, finely sliced

2 bay leaves

2 cinnamon sticks

1 tbsp smoked paprika

½ tsp cayenne pepper

¼ cup brown sugar

¾ cup red wine vinegar

¼ cup raisins or sultanas

500ml – 1L beef stock, enough to cover the beef cheeks

Salt and pepper

6 potatoes, cooked and mashed with butter and cream, to serve

Method:

Preheat the oven to 200°C and roast the whole capsicum for 20-30 minutes until blackened and collapsed. Place in a bowl and cover with cling film. Cool to room temperature and then remove the skins and seeds and set aside the liquid from the baking dish. Slice into 2cm thick strips.

Preheat the oven to 160°C.

In a heavy based casserole, heat oil over a high heat. Season the beef cheeks with salt and pepper and sear for a minute on each side. Remove. Turn the heat to medium and add the onion, bay leaves and cinnamon and cook for 4-5 minutes to soften. Add the spices and brown sugar, followed by the vinegar and mix to combine. Return the beef cheeks and bring to the boil and then add the capsicum and the reserved liquid, raisins and stock. Season with salt and pepper and lay a piece of baking paper over the meat. Place the lid on and bake in the oven for 2½ -3 hours or until the meat is meltingly tender. If the sauce is a little watery, carefully remove the beef cheeks and bring to boil for a few minutes to reduce.

Serve beef cheeks with mashed potato and spoon over the capsicum sauce.