- 1.5 kilogram beef cheeks
- 125 millilitres Olive Oil
- 3 Carrotsroughly chopped
- 1 bulb garlic
- 1 brown onion
- 500 millilitres Pedro Ximenez sherry
- 500 millilitres red wine
- 3 Bay Leaves
- 3 tablespoons fresh thyme leaves
- 1 head cauliflower
- 185 millilitres Cream
- 40 grams Butter
- Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well.
- Heat half the olive oil in a large heavy-based saucepan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.
- Add the remaining olive oil, then add the carrot, garlic and onion and sauté over high heat for 12-15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml (17 fl oz/2 cups) water. Reduce the heat as low as possible, add the beef cheeks, then cover and cook for 3-4 hours, or until the cheeks are beginning to fall apart.
- Meanwhile, put the cauliflower, cream and butter in a saucepan, season to taste with salt, then cover and cook over low heat for 35 minutes, or until very tender. Place the cauliflower mixture in a blender and process until smooth. Keep the puree warm.
- The sauce from the beef cheeks should by now be reduced and glaze-like. If it needs further reducing, remove the cheeks from the pan, cover with foil to keep them warm and simmer the sauce over high heat until nicely reduced. Strain the sauce through a fine sieve and return to the pan; gently reheat the cheeks in the sauce if necessary.
- Serve the cheeks and their sauce on warm plates with the cauliflower puree to the side.