Braised beef cheeks in red wine (Joue de bœuf braisée)

1. Heat the oven to 150 °C. Trim the beef cheeks of membrane, cut into large pieces and season with salt and pepper.

2. In a heavy pot, brown the meat hard on all sides in hot olive oil, then lift it out.

3. In the remaining fat soften the halved onion, the sliced carrot and the crushed garlic.

4. Add the tomato purée, pour in the red wine and scrape up the caramelised bits, then add the meat stock, the bay leaf and the thyme.

5. Return the meat, cover and braise in the oven for about 2.5-3 hours until the meat is fork-tender.

6. Lift out the meat, reduce the sauce if needed and serve the meat hot, napped with the sauce.

Tip: Beef cheeks become truly tender only with long, slow braising – do not rush it. A good full-bodied red wine is the soul of the sauce. Mashed potato or fresh baguette make it complete, to mop up the sauce.