Preparation Time 20 minutes
Cooking Time 2hrs, 30min
Tick off the ingredients as you buy them
Lightly dust the beef cheeks with flour and place in a heavy pan with a generous splash of Moro Primero Extra Virgin Olive Oil. Brown on high heat for several minutes then add onion, celery, garlic, rosemary and paprika. Reduce heat and stir to mix well. Add the Pedro Ximenez sherry and chicken stock.
Allow to simmer covered on low for 2 hours or until beef cheeks are tender enough to gently pull apart by hand, do not allow the mixture to boil dry, if needed add additional chicken stock. Alternatively. transfer the ingredients to a small oven dish and cook covered at 160 degrees for 2 hours. The beef cheeks should be submerged in the cooking liquid, if not add additional chicken stock.
Once cooked remove the beef cheeks and gently divide it into 3-4 pieces and set aside
Strain the remaining stock and place in a saucepan.
Return the beef to the sauce and add the raisins and simmer on low heat until ready to serve.
Boil potatoes skin on unit soft then strain.
Allow to cool, peel, mash. Add desired butter and season with salt.