Beef Cheeks in Red wine sauce

2 Kg of Beef Cheeks – Should give the equivalent of 4 large pieces
3 Carrots cut in half and sliced finely
3 Celery branches finely sliced
1 Large Red Onion finely chopped
2 Large Garlic Cloves, finely chopped
4 Tablespoon Olive Oil
1 Cup Beef Broth
1 Cup of Red Wine
3 Bay Leaves
1 Tablespoon fresh Thyme chopped finely

Cut all the vegetable in small dices – Using a very large Le Creuset-type pot, saute the vegetables in olive oil until translucent. Put aside and repeat the same procedure with the beef cheeks. The pan should be very, very hot, so you can sear the meat and make sure it is browned on all sides.
Add the vegetables previously sauteed, the bay leaves and the thyme.
Add the Beef Broth and the red wine.
Put in a pre-heated oven at 180 Celsius and cook for 2 1/2 to 3 1/2 hours. The meat should easily split when you insert a knife.
Remove the beef pieces and the bay leaves. Using a hand-held mixer, puree the sauce until liquid. You can add a little more beef broth and reduce the sauce until very thick. You can add a few pieces of butter to make the sauce glossy.

Serve with mashed potatoes. Small portions are indicated as the meat is quite rich.

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