Chorizo Red Wine Beef Cheeks

SERVES 4 PEOPLE

 

Seasoned flour

1/4 cup plain flour

1 tsp salt

1/2 tsp black pepper

1/2 tsp chilli flakes

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2 large beef cheeks

1 tbs olive oil

2 chorizo sausages sliced

1 large brown onion  chopped

1 tbs HOT pimenton

1 doz mushrooms quartered

1 1/2 cup red wine

1 tsp dried thyme

1/2 tsp chilli flakes

season with salt and pepper

1 tbs tomato paste

2 cups chicken stock

1. Using a plastic bag place in flour, salt, pepper and chilli, mix. Add beef cheeks making sure all coated with the seasonedflour.

(Keep remaining seasoned flour to thicken up the sauce after cooking, if required).

2. Using a large pot with lid on high heat, add olive oil and seasoned beef cheeks and sear on all sides. Remove from pot and set aside for later.

3. On medium heat add chorizo and onion cook for 4-5 minutes. Add pimenton cook for a further 1 minute. Add mushrooms, carrots, red wine, thyme, chilli and tomato paste, cook until the wine has reduced by half.

4. Add chicken stock season with salt and pepper. Return beef cheeks back to the pot. Cover the cheeks with sauce. Cover with lid turn heat to low and simmer  for 2 1/2-3 hours or until beef cheeks are tender.

5. If the sauce it a bit thin, add remaining seasoned flour. Stir in well. Cook for a further 2-3 minutes or until the sauce has thickened.

Serve with mash potato, vegetables, rice or pasta