Beef Cheeks Slow-Cooked With Port & Vanilla -

Ingredients

• 4 beef cheeks (about 1.2 kg, cut in half, sinew removed (ask your butcher to do this))
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 2 tablespoon coconut oil (or olive oil for frying)
• 2/3 cup of port or fortified (Sherry can also be used)
• 1 tablespoon butter (or ghee)
• 1 large onion (sliced)
• 4 large garlic cloves (roughly diced)
• 4-5 pods cardamon (or 1 star anise, optional)
• 1 tablespoon balsamic vinegar (red wine vinegar can also be used)
• 3 bay leaves
• 6 cloves or 1/4 teaspoon of ground clove spice, cinnamon could also be used
• 1-2 vanilla beans (depending on size, split (or 2 teaspoons vanilla essence))
• 1/4 teaspoon black pepper
• 1.5 tablespoons tomato paste
• 2 cups beef stock (or bone broth, about 500 ml)
• 1 large carrot (peeled and sliced)