• 550 g beef cheeks
  1 chorizo sausage
  1 finely chopped onion
  2 sticks of celery
  6 cloves of crushed garlic
  1 tbsp chopped rosemary
  2 tbsp tomato paste
  2 ½ c red wine
  1 tin diced tomatoes
  2 tsp brown sugar
  Salt and pepper

Trim any sinew from the beef and heat in a little olive oil in a large pan and sear the meat on all sides. Transfer to the crock pot.
Add the chorizo to the pan and then the onion, celery, garlic, rosemary and cook until the onions have softened. Add the rest of the ingredients and bring to the boil. Add this to the meat in the slow cooker and leave on low for 8-10 hours.
Shred the beef and serve with generous amounts of the sauce, mashed potatoes topped with a little grated parmesan.