Beef cheeks are a perfect choice for slow cooking, as they need a long cooking time to achieve that beautiful tender state. Dark beers, like a dark ale or a stout, are known for complementing slow-cooked, roasted meats that have red wine-based marinades, like this recipe.
2.Heat half the oil in a large heavy-based saucepan over medium heat. Season beef; cook, turning, for 5 minutes or until browned all over. Remove from pan.
3.Heat remaining oil in same pan over medium heat. Add onion, carrot and rosemary; cook, stirring, for 10 minutes or until vegetables soften.
4.Add flour; cook, stirring, until mixture bubbles and thickens. Add beer, wine, paste, stock, the water and beef; bring to the boil. Transfer to oven; cook, covered, for 3½ hours or until beef is very tender and starting to fall apart. Season.
5.Meanwhile, make minted carrot puree.
6.Serve carrot puree topped with beef cheeks, drizzled with pan juices and sprinkled with mint.
Minted carrot puree
7.Finely chop mint leaves; set aside.
8.Place carrot, butter, the water and reserved mint stems in a medium saucepan; bring to the boil. Reduce heat to low; cook for 15 minutes or until carrots are tender.
9.Discard stems. Drain, reserving cooking liquid. Blend or process carrot mixture with 2 tablespoons of the reserved cooking liquid, adding more cooking liquid if necessary, until smooth. Stir in chopped mint; season to taste.
Serve with braised greens, such as kale, cavolo nero, cabbage or spinach leaves.