Slow Cooked Beef Cheeks & Red Wine Pie

Preparation:

1. Defrost the lardons
2. Defrost the onions
3. Chop the parsley
4. Quarter the mushrooms (wash/brush)
5. Defrost the pommes anna
6. Make up the demi glace mix as per pack instructions

Method:

1. Season the beef cheeks and dust in flour.
2. In a pan over a medium heat fry the beef cheeks on each side in a little oil until caramelised all over.
3. Remove the beef cheeks from the pan then add in the lardons, carrots, garlic and mushrooms - cook for a few mins.
4. Add in the tomato sauce and stir well.
5. Pour in the red wine and reduce by half.
6. Now place the beef cheeks back into the pan along with the demi glace and bring to a gentle boil.
7. Remove from the heat, stir in the silverskin onions and parsley, cover with a lid or foil and transfer to an oven at 150oc.
8. Cook for approx 4hrs or until the beef is tender.
9. Remove from the oven and allow to cool slightly.
10. In your chosen dish add one of the pommes anna discs to the base/bottom.
11. Spoon in the beef filling and top with the other pommes anna disc.
12. Place back in the oven for approx 6-10mins to colour the potato and to ensure the filling is cooked through - serve!