2.5kg |
beef cheeks |
1 litre |
red wine |
50ml |
red wine vinegar |
2 |
onions, sliced 2 mm thick |
2 |
carrots, sliced 2 mm thick |
2 |
celery stalks, sliced 2 mm thick |
3 |
cloves |
1/2 |
cinnamon stick |
2 |
bay leaves |
200ml |
extra virgin olive oil |
100 grams |
proscuitto, chopped |
3 |
garlic cloves, chopped |
400 grams |
tomatoes, cut into chunks |
3 litres |
beef stock |
2 |
apples, peeled, cored and cut into wedges |
200 grams |
tinned pitted prunes, cut into 2-3 cm dice |
1 tablespoon |
dijon mustard |
1 teaspoon |
prune jam |
|
sea salt |
|
freshly ground black pepper |