When braised, beef cheeks become meltingly tender, with a rich, deep flavour. Preheat oven to 150c. Brown the cheeks on a pan. In a casserole dish cover the base with celery, carrots and onions. Place the cheeks on top and cover with red wine and beef stock. Add garlic and fresh herbs to add good flavour. Cook for minimum of 4 hours.
Made by TB