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The Fuller Bodied Dry Red Wines
were judged with Beef Cheeks in Red Wine


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As presented by Celebrity Chef MICHAEL MANNERS

6 serves


1.2 kg beef cheeks

olive oil

2 brown onions

6 cloves garlic

2 medium carrots

2 celery sticks

250ml good full bodied red wine

550ml beef stock

2 tbsp brown sugar

2 tsp tomato paste

2 bay leaves


salt and pepper

Vegetable garnish:

200g mixed mushrooms

12 Eschalottes

16 small Dutch carrots

chopped parsley


Method -

1. Season and brown the cheeks in olive oil.

2. Add the diced vegetables and wine. Reduce the wine for 5 minutes.

3. Add the stock, sugar and tomato paste and herbs. Cover and place in a slow cooker or an oven @140C.

4. Cook for about 4 hours or until cooked.

5. Meanwhile prep the vegetable garnish. Roast the Eschalottes and carrots. Pan fry the sliced or quartered mushrooms, season and reserve.

6. When the cheeks are very tender, remove and strain the sauce.

7. Remove the fat, check the seasoning and return the cheeks to warm through. 

To serve

Garnish the dish with the cooked vegs and chopped parsley.  You can puree the cooking vegs (not the garnish vegs) into the sauce if the sauce is to thin.

Serve with mash or pureed parsnip on the side.

Click to review previous Chefs’ food recipes for this Category of Wines.

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