Ingredients

• 4 large beef cheeks
• 1 small onion
• quartered
• 1 small carrot
• quartered
• 1 garlic bulb
• halved horizontally
• 2 fresh thyme sprigs
• 1 fresh bay leaf
• black peppercorns
• 500ml/18fl oz beer
• 2 tbsp vegetable oil
• 1 litre/1¾ pints chicken stock
• 1 shallot
• sliced
• ½ lemon
• juice only
• 2 tbsp extra virgin olive oil
• 2 tbsp chopped fresh flatleaf parsley

Directions

• Place the beef cheeks in a large bowl add the vegetables
• herbs and peppercorns; pour over the beer and mix until well combined
• then chill in the fridge for 24 hours.
• Preheat the oven to 140C/275F/Gas 1.
• Strain the beer from the beef mixture and set aside.
• Season the beef cheeks with salt and freshly ground black pepper.
• Heat a flameproof casserole dish
• add the vegetable oil and brown the beef cheeks all over
• then remove from the dish and set aside.
• Reduce the heat
• add the onions
• carrots and garlic and cook for 4-6 minutes
• or until pale golden-brown.
• Add the herbs and peppercorns
• then add the reserved beer and continue to cook until the volume has reduced by half.
• Return the beef to the dish
• add the chicken stock and bring up to the boil
• then cook in the oven for three hours or until the beef is very tender.
• For the parsley salad
• place the shallot in a bowl
• season with salt and freshly ground black pepper
• add the lemon juice
• olive oil and parsley.
• To serve
• spoon the cheeks onto serving plates
• pile the salad alongside with a dollop of mash.