Beef cheeks and hummus

Instructions

1. Step 1

   Heat a large, heavy-based ovenproof pan with a drizzle of oil over a high heat

2. Step 2

   Season the meat generously with salt and pepper on all sides

3. Step 3

   When the pan starts to smoke, add the meat in batches (do not overcrowd the pan as the cheeks won’t seal properly) and brown on all sides

4. Step 4

   Remove the meat from the pan and set aside. Add a drizzle more oil, then add the vegetables to the pan and cook until over a medium heat until caramelised at the edges – this can take 20–25 minutes, so be patient

5. Step 5

   Preheat the oven to 160°C/gas mark 3

6. Step 6

   Add the tomato purée and red wine to the vegetables in the pan and cook until the wine has reduced by half

7. Step 7

   Return the beef cheeks to the pan, add the bay leaves, garlic and cover with stock

8. Step 8

   Bring to the boil and cover tightly with foil and cook in the oven for 2.5 –3 hours. The best way to check the meat is done is to take one cheek out onto a plate and to taste it – it should be really soft, but not falling apart

9. Step 9

   For the hummus, rinse the chickpeas for a few minutes, then drain and place in a stockpot with enough water to cover. Add the bicarbonate of soda, bring to the boil and simmer for about 2 hours, or until the chickpeas are soft enough to yield easily when pinched

10. Step 10

    Drain the chickpeas, saving 125 ml of the cooking liquid

11. Step 11

    Leave the chickpeas to cool slightly, then transfer to a food processor and blitz for 3–4 minutes. Add the cooking liquid and blitz for a further 2 minutes. Add the salt, lemon juice and tahini and blitz for another 2 minutes. Store in the refrigerator. It will keep for up to 3 days

12. Step 12

    Once it's ready, remove the meat from the pan and keep covered in a warm place

13. Step 13

    Pass the stock through a fine sieve into a small saucepan and set over medium heat. Reduce the stock by simmering it for a few minutes until reduced by two-thirds

14. Step 14

    Strain and serve the cheeks with the sauce and 2 tbsp hummus per person