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Beef Cheeks w Mustard & Honey

2 grass fed beef cheeks
2 tbs olive oil
1 onion - chopped
6 garlic - chopped
1 tbs yellow mustard seeds
1 tsp chilli flakes
500mlsChicken stock
240mls red wine
2 tbs Honey
3 tbs Worcestershire sauce
Salt

Method

Heat the olive oil on medium heat in oven proof crockpot
Add the onion and garlic and sauté for 4-5 mins
Add the chilli flakes and mustard seeds cook for a further 4-5 mins
Add the cheeks and brown off on both sides
Turn the heat up and add the red wine and allow the alcohol to burn off (3-4min)
Return to medium heat add the chicken stock, Worcestershire sauce and honey
Place the lid on and cook on low for 3-4 hours or until cheeks fall apart
Reduce sauce over high heat (if desired)
Season and serve.

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