Braised Beef Cheeks

• 4 beef cheeks large
• 4 bacon rashers
• 4 brown onions mediums
• 12 cloves garlic peeled and left whole
• 4 sticks celery
• 1 leek medium
• 2 large carrots
• 2 red capsicum
• 4 tomatoes
• 2 tablespoons oil
• seasoned flour
• 1 1/2 cups red wine
• fresh thyme
• salt
• pepper
• 1 teaspoon sugar
• flour
• 2 liters beef stock

1. Remove fat and sinew and cut cheeks in half. Cut bacon in lardons, peel and dice vegetables.
2. Using a stainless steel pot, heat oil. Toss cheeks in seasoned flour and shake off excess. Brown in oil on both sides, then set aside.
3. Saute vegetables until golden brown, sprinkle with a little flour, add wine and reduce a little. Add cheeks, thyme, seasoning and stock and bring to a simmer. Cover and cook in 150deg.C. oven for approximately 1 1/2 hours.
4. When meat is cooked, remove cheeks and reduce sauce to a good consistency. Return cheeks to sauce and keep warm until ready to serve.

beef cheeks, bacon rashers, brown onions, garlic, celery, carrots, red capsicum, tomatoes, oil, flour, red wine, thyme, salt, pepper, sugar, flour, liters beef stock

Taken from www.yummly.com/recipe/Braised-Beef-Cheeks-1649037 (may not work)