Tender & smooth
At Flotilla in Wickham, Head Chef Shayne Mansfield designs seasonal menus around fresh, local produce. We asked him to share his recipe for melt-in-your-mouth beef cheeks. Hungerford Hill Senior Winemaker Bryan Currie recommends pairing the dish with a smooth and savoury Tempranillo Graciano.
Red wine-braised beef cheeks (Serves 4)
4 large beef cheeks
1 large carrot, peeled, diced
1 brown onion, peeled, diced
1 leek, diced
2 cloves garlic
1 tsp black peppercorns
2 bay leaves
750ml red wine
4 sprigs of thyme
1 litre beef stock
Trim beef cheeks of fat and silver skin.
Put beef and vegetables into a container, cover with wine, stock and add spices. Mix well, cover tightly, keep in the fridge for 24 hours.
Remove cheeks and pat dry.
Strain vegetables from liquid and reserve for later.
Season cheeks well and brown carefully on all sides in an oiled pan; place on a rack to drain.
Brown vegetables in the same pan.
Deglaze pan with a few tablespoons of strained wine mix.
In a large pot, bring red wine mix to a gentle boil, skim off any impurities, add cheeks, vegetables and deglazing liquid.
Simmer cheeks for 3-4 hours or until fork tender.
Remove cheeks, strain cooking liquid and simmer to reduce to a sauce, approx. 40 mins.
To serve, re-warm cheeks in the sauce.
Serve with pickled ox tongue and cauliflower.
Tasting notes: Hungerford Hill Classic Tempranillo Graciano Hilltops 2021
Tempranillo and Graciano both originated in Spain and, for this wine, are grown in the cool climate of Hilltops near Young, NSW. The savoury, smooth and black fruited Tempranillo is complemented by the spicy fruit and structure of Graciano for a wine of greater intensity, depth and length.
For more information visit hungerfordhill.com.au