BRAISED BEEF CHEEKS WITH MUSHROOMS

Serves 4–6

         750g beef cheeks

         2 tablespoons olive oil

         250g mushrooms, sliced

         1 onion, diced

         1 tablespoon tomato paste

         2 cups beef stock or water with 1 teaspoon stock powder

         ½ teaspoon salt

         2 sprigs thyme (optional)

         3 teaspoons cornflour mixed to a paste with 1 tablespoon cold water

Trim all visible fat from the beef cheeks and cut into 1.5cm cubes.

Heat the oil in a large saucepan over medium–high heat and cook the meat until browned. Add the mushrooms and onion and cook for 5 minutes more.

Add the rest of the ingredients, except the cornflour paste, and bring to the boil, stirring. Reduce heat and simmer, covered, for 2–2½ hours or until the beef cheeks are very tender.

As necessary, thicken the mixture with some or all of the cornflour paste. Season with salt and pepper to taste.