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1
Combine the beef with the vegetables, garlic, bay leaf, parsley, wine and port in a large bowl. Cover and refrigerate overnight.
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2
Preheat the oven to 250u00b0F.
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3
Drain the beef and vegetables, reserving the marinade. Pat the beef and vegetables dry with paper towels. Toss the beef in flour to coat, shaking off the excess.
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4
Heat half the oil in a 6-quart Dutch oven on high heat. Cook the beef, in batches, until browned. Remove from the pan.
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5
Add the vegetables to the pan and cook, stirring, until lightly browned. Add the reserved marinade, stock, dried mushrooms and tomato paste and bring to a boil. Return the beef to the pan. Season. Cover and cook, in the oven, 3 1/2 hours.
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6
Heat the remaining oil in a large skillet on high heat. Cook the portobello mushrooms, stirring occasionally, until lightly browned. Transfer to a baking dish. Cover and cook, in the oven, for the last 1 hour of beef cooking time.
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7
Meanwhile, for the braised cabbage, heat the oil in a large saucepan on medium heat. Cook the onion, stirring, until softened. Add the cabbage, stirring to combine. Cook, covered, on low heat, stirring occasionally, for about 5 mins or until the cabbage is tender. Season to taste.
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8
Remove the beef and mushrooms from the dishes and cover to keep warm. Strain the cooking liquid into a medium saucepan. Bring to a boil and boil, uncovered, until reduced by half.
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9
Slice the beef cheeks. Serve topped with mushrooms and sauce. Accompany with braised cabbage.
