There is nothing better than a hearty meal on a cold winter’s day. We thought we’d share our Head Chef Russell Chinn’s recipe with you. Try this at home and enjoy with a glass of the 2014 Dusty dog Shiraz. Funnily enough, the name ‘beef cheek’ refers to the facial cheek muscle of a cow. It’s a very tough and lean cut of meat and is most often used for braising or slow cooking to produce a tender result. You may need to order them ahead from your butcher. If beef cheeks aren’t available, beef brisket cut into pieces of the same weight make a good substitute.
Ingredients
4 Beef Cheeks
1 Carrot Diced
1 Onion Diced
4 Cloves Garlic
10 Black Peppercorns
1 sprig Thyme and Bay Leaf
50 ml Olive Oil
500 ml Cupitt’s Dusty Dog Shiraz
50 gm Flour Browned in the Oven
Ingredients
4 Beef Cheeks
1 Carrot Diced
1 Onion Diced
4 Cloves Garlic
10 Black Peppercorns
1 sprig Thyme and Bay Leaf
50 ml Olive Oil
500 ml Cupitt’s Dusty Dog Shiraz
50 gm Flour Browned in the Oven
50 gm Diced button mushroom
1 Litre Veal Stock
1 Litre Veal Stock
Method
- Trim beef cheeks of excess fat and sinew.
- Marinate well with carrot, onion, mushrooms, garlic, herbs, red wine, pepper and olive oil overnight.
- Drain off cheeks, vegetables and red wine, pat cheeks dry. Retain liquid.
- Season cheeks with salt and colour well in a frying pan and set aside.
- In the same pan sauté vegetables and remove.
- Deglaze the pan with red wine liquid. Place beef cheeks, vegetables in and oven dish, cover with veal stock and red wine. Add flour and stir.
- Cover with a lid and braise 3-4 hours or until tender.
- Carefully remove cheeks from sauce.
- Strain sauce and reduce to desired thickness.
- Pour the sauce over the beef cheeks. Garnish with fresh parsley if desired. Serve with root vegetables and Cupitt’s 2014 Dusty Dog Shiraz.
makes about 2 serves
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