Braised Beef Cheeks

preheat oven to 150c

on a high heat place a casserole dish on the stove with a little oil

season cheeks with salt and pepper

when oil is very hot add the cheeks seal all over untill brown

remove from dish and set a side

add the onion and garlic and sweat for 4/5 minutes

add the sugar and red wine reduce to a syrup

return the beef cheeks to the dish and cover with stocks and simmer

place a lid on top and place in the oven

cook for 3 hours

remove from oven add the tomato and thyme

replace back in the oven and cook for 1 more hour

remove from oven

drain the beef cheeks and keep warm

on a high heat reduce the stock by half care not to let the stock boil over skimming off any excess fat

once the stock has reduced and is slightly thicker in constancy return the beef cheeks to the sauce

check seasoning and serve in a bowl with asparagus and celeriac puree