Beef Cheeks

Preparation

1. Step 1

   Finely dice the celery. Peel and finely dice the horseradish, carrot, onion, ginger and garlic. Trim the lemongrass, halve crosswise and split through the stalk. Divide the lemongrass, thyme and sage into 2 piles and tie up.

2. Step 2

   Cut the beef cheeks in half lengthwise and sprinkle with salt and pepper and cumin.

3. Step 3

   Heat 2 tablespoons of oil in a 6-quart nonreactive Dutch oven and brown the cheeks in batches, about 3 to 5 minutes on each side. Remove the cheeks to a bowl as they brown.

4. Step 4

   Heat the remaining 5 tablespoons of oil in drippings and add the celery, horseradish, carrot and onion. Cover and cook until soft but not browned, about 10 minutes. Stir occasionally. Add the ginger and garlic and sauté for 3 minutes, until softened. Add the tomato paste and cook, stirring, 2 minutes. Stir in the tamarind paste and chutney and then blend in the wine and Madeira. Add the herb bundles.

5. Step 5

   Heat the stock to boiling and simmer 5 minutes. Add the cheeks, cover and simmer over low heat until tender, about 3 hours.

6. Step 6

   Remove the cheeks to a bowl and boil the sauce to reduce to 3 cups. (This takes about 1 hour.)

7. Step 7

   Slice the cheeks and cover with sauce. Serve.