Exceptions:

Christmas Eve 11am - 3pm
Christmas Day CLOSED
Boxing Day CLOSED
New Year’s Eve 11am - 4pm
New Year’s Day CLOSED
Good Friday - CLOSED
Anzac Day 12pm - 4pm

Barossa Braised Beef Cheeks

Serves
4
Preparation
20 mins
Cooking
3.5 hours

Ingredients

  • 4 beef cheeks
  • 50 ml olive oil
  • 2 onions
  • 2 carrots
  • 2 celery sticks
  • 4 cloves garlic
  • 400ml Yalumba Cabernet Sauvignon and/or Shiraz
  • 400ml beef stock
  • 4 bay leaves
  • 2 sprigs thyme

Method

In a frying pan, brown the beef cheeks with oil, then remove and place in a braising dish before setting aside. Add all chopped vegetables to the frying pan then sauté.

Once coloured, add 400 ml of a Yalumba Cabernet and Shiraz blend, and cook until you’ve reduced the liquid by half.

Now, pour yourself a glass. Add the vegetable and wine mixture to the braising dish, along with beef stock, bay leaves and thyme, then cover and cook in the oven for three hours at 160oC, until soft and tender.

Once the meat has softened, strain the juices from the braising dish into a small saucepan and reduce to the consistency of a thick jus or sauce.

Season with salt and pepper and serve with smooth, buttery mashed potato, blanched green beans or a crisp green salad, and drizzle over with the decadent jus.

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