Serves 6. Prep 15 mins, cook 2.5 to 8 hours depending on method.
Ingredients
- 1.5 kg beef cheeks (4 large or 6 small), trimmed of large fatty membrane
- 3 tbsp olive oil
- 1 onion, roughly diced
- 1 celery stalk, roughly diced
- 1 carrot, roughly diced
- 4 garlic cloves, minced
- 6 sprigs fresh thyme (or 1½ tsp dried)
- 4 dried bay leaves
- 2 cups (500 ml) full-bodied red wine (merlot or cab sav)
- 1 cup (250 ml) beef stock
- Salt and black pepper
To serve
- 500g Monty & Sons Trumpets
- Freshly grated parmesan
- Finely chopped parsley
Method
- Pat the cheeks dry and season generously all over with salt and pepper.
- Heat 2 tbsp of the oil in a heavy pot over high heat. Brown the cheeks hard on both sides, working in batches so they sear rather than stew. Set aside.
- Drop the heat to medium-high, add the last tbsp of oil, then the onion and garlic. Cook about 3 minutes until softening, then add the carrot and celery and cook 3 minutes more.
- Pour in the wine, scraping up all the browned bits from the base of the pot, and let it bubble for a minute to cook off the raw alcohol edge.
- Choose your method:
- Slow cooker: Tip the veg and wine into the slow cooker, nestle in the cheeks, add the stock, thyme, bay leaves and a pinch of salt and pepper. Low for 8 hours (small cheeks) or 10–12 hours (large).
- Stovetop: Add the cheeks back to the pot with the stock, herbs and seasoning. Lid on, gentle simmer for 2 to 2½ hours, turning once, until fall-apart tender.
- Oven: Same as stovetop but at 160°C for 3 to 3½ hours.
- Lift out the cheeks and fish out the thyme stems and bay leaves. Blitz the braising liquid smooth with a stick blender, then simmer it down by a quarter to a third until it coats a spoon like gravy, roughly 10 minutes. Taste and adjust seasoning.
- Return the cheeks to the sauce to keep warm. Shred them roughly with two forks if you like a more ragu-style finish.
- Cook the trumpets in well-salted boiling water until just al dente, reserving a splash of pasta water. Toss the trumpets through the sauce, loosening with pasta water if needed so it clings to every fold.
- Serve topped with the beef, a generous shower of parmesan and a scatter of parsley.
Notes: Leftovers freeze brilliantly for up to 3 months. Boneless beef short ribs cut into 250g chunks work as a substitute for cheeks.
