How to make Slow Braised Beef Cheeks - Bondi Harvest

Hey Guys, Slow Braised Beef Cheekys are like my ultimate winter warmer! And surprisingly simple! maybe thats why I like them sooo much...
Ingredients:
Dry Marinade
Cardamom
Coriander
Fennel
Chili
Black Pepper
Thyme
Rosemary
1x Garlic Clove
2x Beef Cheeks
1/2 Red Capsicum
2x Celery sticks
1x Carrot
1x White Onion
2x Garlic Cloves
2 Tbs Tomato paste
1 large glass Red wine
500mls Chicken Stock
Method:
Make your Dry Marinade and press onto the beef cheeky. Place in a container and let rest in the fridge for 12 hours
Place your 12 hour Dry Marinated Beef Cheeks in a hot pot to brown on both sides. When coloured take out and rest.
To the hot pot add you chopped veg (Capsicum, Carrot, Onion, Garlic. Fry for a few minutes then add tomato paste. Cook this for a further 2 minutes. Add your red white and reduce by about 2/3.
Finally add your chicken stock and warm to finish your braising liquid.
Pour this braising liquid over your Beef Cheeks in a deep baking tray.
Cover the tray with foil and place in a hot oven at 175 degrees for 4 hours.
Enjoy!
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Music by Jai Pyne