2 tablespoons olive oil
2kg beef cheeks, trimmed
1 medium brown onion (150g), chopped coarsely
1 medium carrot (120g), chopped coarsely
3 cups (750ml) dry red wine
¼ cup (60ml) red wine vinegar
400g tomato presto
¼ cup (55g) brown sugar
2 sprigs fresh rosemary
6 black peppercorns
2 tablespoons fresh oregano leaves
1 large fennel bulb (550g), cut into thin wedges
Preheat oven to moderately slow.
Heat half of the oil in large casserole dish; dust beef cheeks with flour and cook in batches, until browned all over. Remove from pan
Heat remaining oil in same dish; cook brown onion and carrot, stirring until onion softens. Return beef to dish with wine, vinegar, tomatoes, sugar, rosemary, peppercorns, oregano and fennel; bring to a boil. Cover; cook in moderately slow oven 2 hours.
Roasted Marrow Bones
4 marrow bones, blanched
Course black pepper
Melt the olive oil and the butter; add thyme, rosemary, and marrow bones.
Cook the bones, basting with the herb butter and turning so they color on all sides. Put the bones in the oven. Continue roasting the bones until fully roasted.