This recipe is a perfect weekend treat. The beef slow cooks all day, to leave you with melt in the mouth meat in a silky sauce that is just perfect with pasta and a good bottle of red wine. The recipe works well with beef shin or braising steak, but ox cheek is my personal favourite as it has a lovely gelatinous quality that gives the sauce some serious body.
You can do this in a slow cooker, on a low flame over the hob, or in an oven proof casserole dish – it is flexible for the cooking vessel you have at home.
The only torture is waiting for it to be ready - the smells as it cooks are seriously hunger-inducing!