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Introduction

Best served with simple steamed vegetables and buttery mashed potatoe and of course a large glass of your favourite Bordeaux.

Method

  1. Dice vegetables and soften in a knob of butter in a deep casserole / pan.
  2. Lightly colour then add thyme and crushed garlic.
  3. Add vinegar then boil down till reduced.
  4. Add red wine and reduce by boiling by 50%.
  5. Add stock then bring to simmer.
  6. Next heat a non stick pan and add a splash of light olive oil.
  7. Dust cheeks in flour then colour in hot pan.
  8. Add large diced bacon and again lightly colour.
  9. Transfer cheek and bacon to casserole pan.
  10. Cover with tight fitting lid and place in preheated oven 120°C.
  11. Cook for about 3 1/2 hours till tender.
  12. Take out cheeks and bacon carefully.
  13. Bring sauce to boil,skim of any fat that rises to surface then pass through a fine sieve back onto meat.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne