Serves 2
2 Magills Slow Cooked Beef Cheeks
400 gm tin of Diced Tomato
1 ½ cups of Red Wine
3 tbsp Balsamic Vinegar
Onion
Garlic
Rosemary
Mashed Potato (potato, milk, butter)
Broccolini
To serve:
Italian parsley
Sour cream
Parmesan
Method:
Begin by preparing potatoes and putting them on the boil.
Once the potatoes are about 15 minutes away from being done, place the diced tomato, red wine, balsamic vinegar, onion, garlic, rosemary, salt and pepper in a pot. Heat until it starts to thicken for approx 10 minutes. Then remove the Magills Slow Cooked Beef Cheeks from the bag and put in a pot with the red wine sauce for 5 mins. Alternatively, you can reheat the beef cheeks in the microwave by snipping a corner of the bag, and heating for 2 and a half minutes.
Whilst the beef cheeks are being reheated, cook your broccolini via your preferred method.
Mash your potato with milk, butter, salt and pepper until smooth and creamy.
Plate up the mash, beef cheek, red wine sauce and broccolini and serve with sour cream, grated parmesan and Italian parsley. Enjoy!