Set it and forget it: red wine beef stew that falls off the bone

Ingredients (serves 5):

• 500 grams veal cheek, trimmed of fat
• 1 kg oxtail
• 1 large onion
• 1 large carrot
• 1 whole head of garlic
• ½ liter red wine (use your favorite)
• A pinch of sea salt
• A pinch of freshly ground black pepper

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Red wine beef stew

(Photo: Afik Gabay)

Instructions:

1. Place all the ingredients in a pot and add enough water to cover.
2. Bring to a boil over high heat, then lower the flame.
3. Continue to cook for 6–8 hours, until the meat completely falls off the bone.
4. To serve: sprinkle with a little salt and pepper and serve hot.