Rebecca is a slut for Beef Cheeks.
I was almost too ashamed to make that my status on Facebook.

Beef Cheeks
The stove-top version


Prep List

2 stalks celery, trimmed
4 ounces horseradish root, scrubbed
1 carrot
1 onion
2 ounces ginger root
1 head garlic, cloves peeled
1 stalk lemongrass
3 bunches fresh thyme
2 sprigs fresh sage
4 pounds (trimmed weight) beef cheeks
Salt and pepper to taste
1 to 2 tablespoons ground cumin
7 tablespoons olive oil
2 tablespoon tomato paste
1/2 cup tamarind paste
2 tablespoons mango chutney
3 cups red wine
1 cup Madeira
2 quarts beef, veal or chicken stock


1. Finely dice the celery. Peel and finely dice the horseradish, carrot, onion, ginger and garlic. Trim the lemongrass, halve crosswise and split through the stalk. Divide the lemongrass, thyme and sage into 2 piles and tie up.
2. Cut the beef cheeks in half lengthwise and sprinkle with salt and pepper and cumin.
3. 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. Remove the cheeks to a bowl as they brown.
4. Heat the remaining 5 tablespoons of oil in drippings and add the celery, horseradish, carrot and onion. Cover and cook until soft but not browned, about 10 minutes. Stir occasionally. Add the ginger and garlic and sauté for 3 minutes, until softened. Add the tomato paste and cook, stirring, 2 minutes. Stir in the tamarind paste and chutney and then blend in the wine and Madeira. Add the herb bundles.
5. Heat the stock to boiling and simmer 5 minutes. Add the cheeks, cover and simmer over low heat until tender, about 3 hours.
6. Remove the cheeks to a bowl and boil the sauce to reduce to 3 cups. (This takes about 1 hour.)
7.Slice the cheeks and cover with sauce. Now gorge yourself.