1 flameproof casserole dish
1 chopping board
Cut the beef cheeks into four pieces. Deseed the capsicums and cut into thick strips.
Peel the beetroot and ginger.
Roughly chop the bulb spring onions.
Sauté the beef cheeks and onions with the olive oil in a flameproof casserole dish. Deglaze with the port, add the beef stock, bouquet garni and the piece of ginger.
Cover and cook for 2 hours on a low heat.
Add the beetroot and capsicums.
Cook for another hour.
Sprinkle with the baby beetroot greens, season and serve.
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