Beef cheek Bourguignon

Step 1

Place garlic and thyme into mixing bowl and chop 5 sec/speed 7.

Step 2

Add oil, butter, cocktail onions, salt and 400 g of the beef cheeks and start High Temp. . Transfer into a bowl and set aside. Scrape down base and sides of mixing bowl with spatula.

Step 3

Place wine, flour, stock paste and tomato paste into mixing bowl and cook 3 min/120°C/speed 4.

Step 4

Add mushrooms, carrots, bay leaves, water, remaining uncooked beef cheeks and reserved cooked beef cheek and start Slow Cook /5 h/95°C.

Step 5

Transfer into a bowl, serve with sides of choice (see Tips) and garnish with parsley to serve.