Slow braised balsamic beef cheeks on ciabatta

Meltingly tender beef cheeks with a rich red wine and balsamic sauce. Even better the next day reheated for brunch with poached eggs.

Ingredients

1 ½ kgs	Beef cheeks (Main)
100 g	Flour
1 bottle	Red wine, chianti or similar
2 Ltr	Beef stock, good quailty
2 Tbsp	Tomato paste
3 Tbsp	Balsamic vinegar
3	Carrots
2	Onions
3 stalks	Celery
3 sprigs	Thyme
2 sprigs	Rosemary
2 pieces	Bay leaves
1 drizzle	Olive oil
1 bunch	Fresh parsley
2	Eggs, poached
1 loaf	Ciabatta bread, or sourdough

Directions

1. Preheat oven to 160 C. Trim beef cheeks of sinew and coat in flour. Season with salt and pepper.
2. Heat oil in a heavy based casserole dish and brown the cheeks all over. Place aside.
3. In the same pot place the diced veges and fry for 3-4 mins (add more oil if necessary). Add tomato paste and stir through. Set aside with the beef cheeks.
4. Pour in the bottle of red wine and reduce by 2/3rds. Add balsamic vinegar and then beef stock. Bring back up to the boil.
5. Add back in the beef cheeks and veges, topping up with more stock or water if necessary. Add the herbs, place lid on and put in the oven for 4-5 hours (or use slow cooker for 8 hours on low).
6. Once the beef cheeks are lovely and tender, strain out 1-2 cups of the cooking liquid into a pot and bring to the boil then simmer and reduce to make a nice and thick rich sauce. Serve beef cheeks on a piece of toasted ciabatta, spoon over sauce, top with poached eggs and fresh parsley.