Ingredients

• 2 lbs Millgate grassfed beef cheek meat
• 1/2 C Flour
• 4 TBSP Vegetable oil
• 1 medium Onion
• 1 Carrot
• 1 stalk Celery
• 2 C Dry red wine
• 2 C Pomegranate juice
• 1/2 tsp Dried marjoram
• 1/2 tsp Dried thyme

Butternut Squash Puree

• 1 large Butternut squash
• 1 TBSP Butter
• 1/3 C Heavy cream
• Salt & pepper
• 1 Pomegranate optional

Directions

1. Trim any excess fat from the meat and pat dry. Season with salt & pepper and roll in flour. Shake off excess flour and set aside.
2. Chop the onion, celery, and carrot. Heat half the oil in a heavy oven-proof pot over medium-high heat. Brown the meat on both sides in two batches to prevent crowding and set aside.
3. Add the chopped vegetables and remaining oil to the pot. Cook over medium heat until vegetables are soft and the onions are translucent, about 6 minutes. Add the red wine, one cup of pomegranate juice, herbs and return the meat to the pot. Bring to a boil, stirring occasionally. Cover and place in a 325° oven for 3-4 hours or until tender.
4. About 90 minutes before serving, cut the squash in half lengthwise and scoop out the seeds. Place face down on a baking sheet and roast in the oven with the meat.
5. When the squash is tender, scoop out the flesh and mash with cream and butter. Season with salt & pepper to taste.
6. When the meat is tender, remove with a slotted spoon and set aside. Return the pot to the stovetop. Add the remaining cup of pomegranate juice to the pot and simmer over medium-high heat until reduced by half.
7. Serve each portion of the cheek meat with a scoop of butternut squash purée and a ladle of the pomegranate sauce. Garnish with pomegranate seeds to add color and texture (optional).

Enjoy!