Red Wine Braised Beef Cheeks

This June, the mighty Matildas will battle it out at the world's biggest football tournament in Paris.

To prep Aussies for game-day, Australian Beef has created a french-inspired recipe to take you to the heart of Paris and add a pinch of football fever this winter.

Tender Is The Night: Get Comfy With These Soul-Warming, Red Wine Braised Beef Cheeks

Makes: 4
Preparation: 15 minutes
Cooking: 160 minutes

Ingredients
4 x 175g beef cheeks, trimmed
1 tbsp olive oil
1 onion, diced
1 stick of celery, diced
1 carrot, diced
2 cloves garlic, sliced
4 sprigs of thyme
1 cup red wine
1 cup beef stock

Method
Preheat the oven to 170ºC. Place a casserole over a moderately high heat and cook the beef cheeks in the oil for 3 minutes on each side or until nicely coloured. Transfer to a plate.
Add the onion, celery, carrot and garlic to the pan and cook for a minute or until lightly coloured.
Add the beef cheeks along with the thyme, wine and stock and bring to the boil. Cover and place in the oven for 2-2 . hours or until the cheeks are very tender.
Season with salt and pepper and serve with cauliflower puree and a kale salad.