Beef cheeks slow braised with red wine

This is a common dish in France which, like most Mediterranean countries, practices “nose to tail” eating. This means using the whole carcass both out of respect for the animal and also because traditionally meat was expensive, so nothing was allowed to be wasted. The cheeks of cows are tough, meaty and sinewy hard muscle. After long and slow cooking with wine and mirepoix (see Top Tip below) they break down into slightly gelatinous meat which melts in the mouth with superb flavour. It is a terrific comfort food, with the added benefit that it is one of the cheapest cuts of meat you can buy.

Preparation time: 20 minutes
Cooking time: 2.5 hours
Serves 2

Ingredients
2 beef cheeks, each weighing around 300 grams
1 carrot
1 rib of celery
1 medium sized onion
50 grams tomato paste (must be Italian brand in a tube)
350 Ml good quality…