Braised beef cheek and daikon radish

Instructions

1. Preheat the oven to 140˚C. Check each beef cheek to see if there is any connective tissue (silverskin) on the inside. If it hasn't been removed, slip your knife underneath and take it off. Pat the beef cheeks dry and season with salt and pepper.
2. Place the oil in a heavy–based baking dish with a snug fitting lid over medium heat. The dish should be large enough to fit the cheeks snugly side-by-side. Once the oil is hot, add the beef cheeks and cook until browned on all sides, then remove from the pan.
3. Add the shallots to the pan with a pinch of salt. Cook for 5 minutes or until soft, then add the garlic and cook for another 5 minutes or until just about to brown. Add the wine, bring to the boil and simmer for 1–2 minutes to cook off the alcohol.
4. Return the beef cheeks to the pan. Tie the herbs into a bouquet and nestle in between the cheeks. Add the beef stock, bring to the boil, then cover and transfer to the oven. Cook for 3 hours or until the cheeks yield to a fork, but not falling apart.
5. Meanwhile, peel and chop the daikon into chunks.
6. Carefully remove the beef cheeks from the pot, place on a plate and cover with foil. Taste the sauce - season lightly with salt, but since we are about to reduce it, make sure it's not too much, because the saltiness will concentrate.
7. Add the daikon and brown sugar to the sauce and place over medium heat. Cook the daikon until tender. During this time the sauce should have reduced and thickened. Taste for seasoning.
8. Halve the beef cheeks, then place one half on each plate and spoon over the daikon and sauce. Garnish with chopped chives and serve with a simple green salad.