Celebrating dads

September means spring, daffodils, asparagus and also an important occasion often overlooked, celebrating Father’s Day. This does not need to be an over commercialised event but rather a real family occasion where a very important member of the clan is recognised.

In my experience, Dad’s have fairly simple tastes when it comes to family meals. Whether it’s pizza, burgers or a traditional roast, what really matters to him is that his family are there to share it with him. So try to make this Father’s Day memorable and give him the gift of one of his favourite meals served at the family table.

As I write this, discussions are still taking place in our house as to what that will be this year. While it is officially spring, the warm weather hasn’t arrived yet so we are leaning towards beef cheeks which can be done a day before, if wished, and reheated and has the advantage that any leftovers make the best pie filling ever.
 

Mike’s beef cheeks

2 beef cheeks                                                 
4 Tbsp olive oil
1 carrot, peeled and roughly chopped           
1 onion, diced
1/2 bulb of garlic, cut across the middle        
1 stick celery, chopped
1 leek, chopped                                              
4 sprigs thyme
12 black peppercorns                                     
2 Tbsp tomato puree
1/2 bottles red wine                                       
1 litre chicken stock
1 splash balsamic vinegar                               
1 splash Worcestershire sauce

Trim the beef cheeks and remove as much sinew as possible. Cut each cheek in half. Season well with salt and pepper. Heat 2 tablespoons of oil in a heavy-based pan and brown the cheeks on all sides. Remove and set aside.

Add the vegetables, garlic and a little extra oil if necessary. Stir around until they turn golden. Add the thyme and peppercorns and mix everything together. When all the vegetables are golden, add the tomato paste and cook for 2 minutes.

Pour in the red wine and stir, scraping up all the sticky bits from the bottom of the pan, then cook until the liquid is reduced to a sticky sauce – about 10-15 minutes.

Put the beef cheeks back in the pan and cover with the chicken stock. Bring to the boil, skim the surface and cover with a circle of greaseproof paper. Simmer over a low heat for 1½- 2½ hours or until the meat is soft and almost falling apart. If you prefer, cook the beef in the oven at 150C for around 2½ hours or until tender.

Once the cheeks are cooked add a splash each of balsamic vinegar and Worcestershire sauce. Carve the cheeks into smaller portions if necessary.

These are great served with soft parmesan polenta or your favourite mash, with the juice poured over the top.