Braised Beef Cheeks with Carrot, Oregano and Red Onion Salad

Start this recipe a day ahead, or at least 10 hours before you plan to eat. You’ll know you’ve nailed it when the meat easily breaks apart with a fork – no knife required. When making the sauce, be sure it doesn’t catch or scorch on the bottom of the pan or the smokiness will destroy the flavours. Once the sauce is reduced to a beautiful syrupy glaze, add the beef.