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Ingredients
- For the stock:
- 1 ltr balsamic vinegar
- 1 clove garlic
- 3 juniper berries
- 1 sprig rosemary
- 1 sprig thyme
- 4 tbsp sugar
- For the braise:
- 2 tbsp olive oil
- 6 beef cheeks
- 2 carrots, diced
- 2 celery sticks, diced
- 3 gloves garlic, crushed
- 3 juniper berries
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- 200ml white wine
Method
1. Preheat oven to 160 degrees.
2. Combine all the stock ingredients in a large pot. Slowly simmer until liquid has reduced by about half and vinegar is sweet rather than bitey.
3. Heat the olive oil in a heavy pan and brown the beef cheeks. Set the meat aside and add all ingredients except the white wine.
4. Gently sweat the vegetables until almost translucent, then deglaze the pan with the white wine. Cook until the wine evaporates, then add beef cheeks and balsamic reduction.
5. Cover with a lid and cook in the oven for about 2 hours 30 minutes or until tender.
