Braised beef cheeks in red wine

Heat an oiled, large flameproof casserole dish over a high heat. Add beef in three batches. Cook, stirring, for 4-5 mins or until browned. Remove.

Add onions, carrots and celery to same pan over a medium heat. Cook, stirring for 4-5 mins until golden. Add herbs, garlic and anchovies. Cook, stirring, for 2 mins. Pour wine into pan. Simmer for 3-4 mins until liquid reduces by one-third. Return beef to dish with stock. Cover with lid.

Cook in a 150°C preheated oven for 5-6 hours until very tender.

Remove beef from cooking liquid and set aside. Discard bay leaves and thyme. Using a hand blender, blend cooking liquid and vegetables until smooth (optional). Bring to boil on medium. Reduce heat to low. Simmer for 5-10 mins until reduced by one-third and thickened slightly. Return beef to pan with sauce and heat through.

Serve beef cheeks and sauce with polenta and beans. Sprinkle over parsley.

If preferred, use chuck steak or gravy beef, trimmed and cut into large chunks. Cooking time may vary.