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View Full Version : The Ultimate Slow-Braised Beef Cheeks



Mick Pacholli
13th July 2013, 03:11 PM
Recently I was invited to host a winemaker’s dinner at the Mon Komo Hotel (http://www.monkomohotel.com.au/) in Redcliffe, Brisbane. Its a beautiful hotel complex in a stunning location, and the chance to get away from the cold Barossa winter to the milder climate of Queensland is always welcome!*The dinner consisted of 5 courses prepared by the hotel’s executive chef, Keith Windsor, and was matched to a range of Wolf Blass wines. The evening was great fun and the food and wine just sang together, so I thought I’d share one of the highlights of the evening – a slow-braised beef cheek dish matched with the 2010 Wolf Blass Grey Label Cabernet Shiraz. A quick thanks to Keith for providing me with the recipe – it may appear deceptively simple but the depth of flavours and the rich, unctuous meat was simply amazing. Also thanks to Kirsten for the picture.http://www.tooraktimes.com.au/~/media/Wolf Blass/Images/From Our Winery Blog/beefcheeks.ashxSlow-Braised Beef Cheeks*1kg beef cheeks, sinew and fat removed
Plain flour
Olive oil
2 brown onions (sliced)
6 cloves garlic (unpeeled)
1 red chili (whole)
2 carrots (roughly diced)
1 stick celery (roughly chopped)
1 leek (roughly chopped)
250ml Wolf Blass Yellow Label Shiraz (http://www.wolfblasswines.com/en/our-wines/yellow-label/shiraz.aspx)
150ml Wolf Blass Yellow Label Reserve Australian Tawny (http://www.wolfblasswines.com/en/our-wines/yellow-label/reserve-australian-tawny.aspx)
150ml good quality beef stock
2 tablespoons tomato paste
2 bay leaves
3 sprigs thyme (whole)
Generous dash of Worcestershire sauce
Salt & pepper to taste
Toss the cheeks in flour, heat oil in a heavy casserole dish. Brown the meat, then remove. Add onions, garlic, chilli, carrots, celery and leak and sweat in the pan for a few minutes. Then add the meat back, the tomato paste, bay leaves and thyme. Cover with wine, port and stock (you can use just wine and stock, but will need to add a spoonful of sugar or two at the end to offset the bitterness from the reduced red wine). Then braise, covered, in a 140

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