JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD|
Fuller Bodied Dry Red Wines
were judged with Beef Cheeks in Red Wine
As presented by Celebrity Chef MICHAEL MANNERS
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1.2 kg beef cheeks
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
200g mixed mushrooms
16 small Dutch carrots
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
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.
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