Slow cooked beef cheeks with morels

4 portions:

• 2 x Large Beef Cheeks, trimmed of excess sinew and fat

• 250 ml x Red Wine

• 1 Litre x Beef Stock

• 2 x Carrots

• 2 x Sticks of Celery

• 1 x 4 inch piece of White of Leek

• 1/4 x Celeriac

• 20 x Fresh or Dried Morels Cleaned

• 2 x Sprigs of Thyme

• 1 x Bay Leaf

• Salt and Pepper

• Flour for Dusting

• Olive Oil

Method

1. Begin by Dicing very neatly l X Carrot, 1 x Stick of Celery, 1 X Onion and the celeriac, reserve this for later.

2. Roughly Chop the rest of the vegetables fairly small

3. Trim the morel stalks and reserve

4. Lightly dust the beef cheeks in seasoned flour and fry in a hot pan till golden

5. Remove the cheeks from the pan and fry the roughly chopped vegetables, morel stalks and herbs till golden

6. Drain off any excess oil and add the red wine to the vegetables, reduce the wine by half then add the beef stock and bring to the boil, remove and chill the stock and beef cheeks.

7. To cook the cheeks We can either: A) Place the chilled cheeks and stock into a vacuum pack bag, seal and place into a water bath at for 14 — 16 hours, or B) Place the cheeks and stock into a pan with a tight fitting lid and place in an oven on the very lowest setting and cook for up to 12 hours ensuring that the liquid does not come to the boil.

8. When cooked chill everything quickly, remove the cheeks carefully from the stock and cut in half.

9. Place the strained stock into pan and reduce this liquid to a sauce consistency.

10. When it is reduced enough, place in the beef cheeks into reheat either through the oven or gently on top of the stove

11. Bring a pan of water to the boil and just cook the finely diced vegetables

12. In a hot frying pan cook the morels in a little olive oil and butter

13. Carefully place the beef cheek onto a plate, add the nice vegetables to the sauce, bring to the boil and spoon over the cheeks, top with the morels and serve