Slow cooked beef cheeks are comfort food at its best, a meal that requires only a fork, because the meat is so tender that no cutting is required. Braising the meat in wine, adds a depth of flavour and a richness to the food that it both comforting and delicious. Mill from Smith & Co. Foods has prepared a simple recipe for beef cheeks that can be quickly prepped and left to cook while you attend to other more important tasks (ie. wine drinking).
The recipe does require a full bottle of Shiraz, so although we recommend cooking only with wine you would like to drink, we also think this recipe tastes delicious using our 6Ft6 Shiraz if you don’t want to spend as much on a cooking wine.
The accompaniment of creamy mashed potatoes is perfect for this dish, drizzle with truffle oil for an even greater taste experience.
4 x beef cheeks
1 x whole garlic
1 x carrot
1 x celery stick
1 x orange
1 x onion
2 x tablespoon olive oil
1L beef stock
2 x Cinnamon quill
3 x Star anise
Pinch of sugar
1. Place a cast iron pot over a high heat and add half of the olive oil, add cheeks to pan and sear on each side until browned. Remove from heat and set aside.
2. Finely dice onion, carrot, celery and add to pan over a lower heat. Add star anise, cinnamon and thyme and cook for a minute before adding beef cheeks.
3. Add beef cheeks back to pot and pour in both liquids. Add the rind from the lemon and orange as well as the pinch of sugar.
4. Place the lid on the pot and place in 150 C oven for 3.5-4 hours or until cheeks fall apart with a fork.
5. For the mash, peel potatoes and bring to the boil. Once cooked, strain, add the butter and cream and mash. drizzle with truffle oil if desired.
6. Serve with a glass of Austins Shiraz.