- 750ml bottle red wine
- 2 tbs olive oil
- 6 beef cheeks, trimmed
- 2 tbs plain flour, seasoned, to dust
- 2 onions, chopped
- 4 garlic cloves, chopped
- 2L (8 cups) good-quality beef stock
- 2 bay leaves
- Mashed potato, to serve
- 1/3 cup (80ml) extra virgin olive oil
- 2 cups flat-leaf parsley leaves
- 1 cup basil leaves
- 1/2 cup mint leaves
- 2 tbs each Dijon mustard, red wine vinegar and rinsed, salted capers
- 2 anchovy fillets (optional)
1. Preheat the oven to 170°C. Place the wine in a pan and simmer over medium heat for 10 minutes or until reduced by half. Set aside. Heat oil in a large flameproof casserole over medium-high heat. Dust beef in flour, shaking off excess. Brown beef, in batches, for 2 minutes each side, adding more oil if necessary. Remove and set aside.
2. Add the onion to the pan, reduce heat to medium and cook, stirring, for 5 minutes or until softened. Stir in garlic, then return beef to pan. Add reduced wine, stock and bay leaves, then season. The meat should be completely covered with liquid, so top up with water if necessary. Cover and cook in the oven for 2 1/2 hours or until the beef is meltingly tender.
3. Meanwhile, to make the salsa verde, place the ingredients in a blender and blend to form a smooth paste. Season to taste – remember anchovies and capers are already salty.
4. Transfer beef to a plate, then cover with foil to keep warm. Place casserole over medium-high heat for 10 minutes or until the sauce thickens. Serve the beef with the sauce, mashed potato and salsa verde.