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1
Trim the beef cheeks to neaten them up and remove any sinew and silver skin.
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2
You can also ask your butcher to do this.
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3
Season well with salt and pepper.
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4
Heat half of the olive oil in a large heavy-based pot over high heat.
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5
Brown the beef cheeks for 2 minutes on each side, or until golden, then remove them from the pan.
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6
Add the remaining olive oil, then add the carrot, garlic (i just sliced a head of garlic down the middle) and onion and saute over high heat for 12-15 minutes, or until well browned.
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7
Stir in the sherry, port, wine, bay leaves, thyme, rosemary, sea salt and water.
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8
Reduce the heat as low as possible, add the beef cheeks, then cover and cook for 3-4 hours, or until the cheeks are beginning to fall apart.
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9
The sauce from the beef cheeks should by now be reduced and glaze-like.
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10
If it needs further reducing, remove the cheeks from the pan, cover with foil to keep them warm and simmer the sauce over high heat until nicely reduced.
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11
Take out the two halves of garlic, and push some of the garlic bulbs into the sauce.
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12
Strain the sauce through a fine sieve and return to the pan; gently reheat the cheeks in the sauce if necessary.
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13
Serve the cheeks and their sauce on warm plates.
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14
Slightly adapted from Movida Rustica.
