Wood-fired oxtail and pig cheeks with polenta cake & pecorino shavings.
900g braising or stewing beef, cubed
3-4 onions, cut into small wedges
4 large garlic cloves, crushed
450g button mushrooms
1 bottle of red wine (use less if desired)
4 rashers of smoked bacon, chopped
3 Tbs tomato sauce
1 bouquet garni
1 beef stock cube
Coat meat in flour and fry in pan with oil. Set aside in casserole dish.
Fry onions in oil for 5 minutes, adding garlic in the last 2 minutes. Add to beef along with the mushrooms.
Heat wine until bubbling and add to casserole. Add tomato sauce, bouquet garni, beef stock cube and bacon to casserole and mix together.
Cover and put in oven at 170 C for 2.5 hours. Remove lid and cook for a further 30 minutes.
Serve with garlic mashed potato and steamed green beans.