These slow-cooked chunks of beef will melt in the mouth, leaving a delicious aftertaste. Check out the full Olivado recipe and method here:
6 x beef cheeks, trimmed of excess fat and sinew salt and pepper to taste
5 Tbsp Extra Virgin Olive oil
3 carrots, peeled and sliced into 1cm / 0.4in thick rounds
4 sticks of celery, cut into 5cm / 2in lengths
18 whole baby shallots
6 cloves of garlic, peeled
3 Tbsp tomato paste
4 cups red wine – cab sav
½ cup port
6 cups veal or beef stock
6 sprigs thyme
2 sprigs rosemary
2 bay leaves
Preheat oven to 160°C / 320°F. Season the cheeks all over with salt and pepper. Place a heavy saucepan with a lid on a high heat, add 3 tbsp of oil and heat until smoking. Add the cheeks and brown in batches. Remove the cheeks and set aside.
Reduce the heat to med and add the remaining oil, carrots, celery, shallots and garlic to the pan. Saute for 5-8 minutes until the veg are lightly browned and starting to soften, stir in the paste and fry for 2 minutes. Add the red wine, port, stock, herbs. Bring to the boil and return cheeks to the sauce making sure they are covered in the sauce (add a little water if needed).
Season again with salt and pepper, bring back to the boil, cover and place into the oven for 3 hours, stirring the cheeks a few times throughout cooking. The meat should be falling apart. Transfer the cheeks to a platter. Skim any excess fat that develops on the top then reduce the sauce by half. Return the beef gently to the saucepan and warm. Serve the beef with sauce and veg with a generous spoonful of mash.
6 Agria potatoes, peeled and diced into 5cm cubes
1 Tbsp salt
375ml / 12.6fl.oz cream
125g / 4.4oz unsalted butter
2 heaped Tbsp Dijon mustard
Black pepper to taste