-
1
Finely dice the celery.
-
2
Peel and finely dice the horseradish, carrot, onion, ginger and garlic.
-
3
Trim the lemongrass, halve crosswise and split through the stalk.
-
4
Divide the lemongrass, thyme and sage into 2 piles and tie up.
-
5
Cut the beef cheeks in half lengthwise and sprinkle with salt and pepper and cumin.
-
6
Heat 2 tablespoons of oil in a 6-quart nonreactive Dutch oven and brown the cheeks in batches, about 3 to 5 minutes on each side.
-
7
Remove the cheeks to a bowl as they brown.
-
8
Heat the remaining 5 tablespoons of oil in drippings and add the celery, horseradish, carrot and onion.
-
9
Cover and cook until soft but not browned, about 10 minutes.
-
10
Stir occasionally.
-
11
Add the ginger and garlic and saute for 3 minutes, until softened.
-
12
Add the tomato paste and cook, stirring, 2 minutes.
-
13
Stir in the tamarind paste and chutney and then blend in the wine and Madeira.
-
14
Add the herb bundles.
-
15
Heat the stock to boiling and simmer 5 minutes.
-
16
Add the cheeks, cover and simmer over low heat until tender, about 3 hours.
-
17
Remove the cheeks to a bowl and boil the sauce to reduce to 3 cups.
-
18
(This takes about 1 hour.)
-
19
Slice the cheeks and cover with sauce.
-
20
Serve.
