Coates The Shiraz Cabernet and Beef Cheeks
This week Peter and Tony crack open a bottle of 2016 Coates The Shiraz Cabernet. TK recommends pairing it with Slow Cooked Beef Cheeks.
Slow Cooked Beef Cheeks
Cooking Time: 7 Hours | Servings: Serves 4
2 beef cheeks
400ml Red wine
3 garlic cloves, crushed
3 sprigs of thyme
2 tbsp olive oil
1 large onion
2 tbsp Balsamic Vinegar
1 pint of beef stock
2 bay leaves
For the roast beetroot:
6 medium beetroot, cleaned
4 garlic cloves
3 sprigs of Thyme
4 tbsp olive oil
6-10 large white potatoes
75ml vegetable stock
1 garlic clove, crushed
3 sprigs of Thyme
1. Take the beef cheeks,If the cheeks are whole, cut in half so you have four pieces of meat. Place the beef cheeks in a container and add the wine, garlic and thyme. Season with salt and pepper and place in the refrigerator for up to 24 hours but a minimum of 3.
After 4 hours remove the lid to the casserole and cook for the remaining 2 hours uncovered. Baste the meat regularly. Once the beetroot is tender to the touch it is ready. Remove and allow to cool slightly.
4. For the fondant potatoes peel the potatoes one at a time and cut down into rectangular shapes. Make the potatoes even in size and halve them. Melt the butter over a medium heat in a saucepan. Stand the potatoes in the butter once it is bubbling, leave them to brown for 5-6 minutes without moving them. Then turnover and leave for another 5-6 minutes. Then add the stock, garlic and thyme. Reduce the heat so the stock is simmering.
Cover the pan and leave the stock to reduce. The potatoes are cooked when a knife can easily be inserted into the side of them.
Remove from the heat but leave in the pan to stay warm.
5. Turn off the oven. Peel the beetroot, being careful not to burn your fingers. Slice thinly and place on an oven tray and place in the oven to stay warm.
Remove the beef. Place 10 ladles of the liquid into a frying pan. Cover the meat so it keeps warm. Bring the liquid to the boil and allow to reduce until it is syrupy. Stir regularly. Remove the potato fondant from the saucepan and discard the stock. Plate up with the beef, beetroot and sauce.
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