Untried as yet so recipe below is as I got it from Uriah…
The original recipe calls for gnocchi but if that’s not your thing then maybe a fresh parpedelle or those big shells. Or soft polenta. Anyway it’s hearty winter fare so whatever takes your fancy I guess. The leftovers are a thing of beauty poured over hot toast for breakfast on a rainy sun morning.
1kg wagyu beef cheeks trimmed (any decent butcher)
1 small carrot, coarsely chopped
1 small onion, coarsely chopped
1 celery stalk, coarsely chopped
2 cloves of garlic
1 tsp of thyme, chopped finely
200 ml dry red wine
1.5 ltrs (6 cups) veal stock
1 bunch baby beetroots, washed & trimmed
60ml red wine vinegar
100 mls pouring cream, whipped
1 tblsp fresh grated horseradish
Mix the horseradish ingredients and set aside till serving time.
Heat a lug of olive oil in a casserole over high heat
season beef cheeks & brown on both side.
Set aside & keep warm.
To the casserole dish, add carrot, onion, celery, garlic & thyme
Cook on medium heat until caramelsed.
Deglaze with wine.
Add back the beef cheeks, pour in stock, cover & cook for 2-4 hours in oven at 180.
Combine beetroots with olive oil, red wine vinegar, some more thyme & season to taste.
Cover in a roasting pan with foil & roast at 180 for 20mins.
Peel beetroot & keep warm.
Remove meat, strain juices through a sieve, break up meat then add back to strained juices.
Serve with carb of your choice with (if pasta or gnocchi you may want to pan fry it a little with some of the beef cheek juices).
Add a table spoon of horseradish cream to each bowl.