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Barossa Braised Beef Cheeks

April 12, 2018

Yalumba Beef Cheeks

Food

The Barossa is known internationally for its fine restaurants and wineries, but when you ask a local which fine dining restaurant they’d prefer to eat and drink at, you’ll undoubtedly hear them say Vintners Bar & Grill.

It’s the long-standing stalwart of the Barossa’s ever evolving food and wine scene, a favourite for more than two decades due to its consistently innovative fine dining menu and wine list presented in a comforting, home-cooked environment.

We asked Vintners’ Head Chef Peter Clarke to share a few of his favourite autumn recipes with us - the first on the menu being his famed red wine braised beef cheeks.

This luxurious dish is perfect to cook on a Sunday afternoon, as the weather starts to cool and the jumpers and socks make their way out of the wardrobe.

What’s not to like about the three-hour cooking time - an open invitation for you to put your feet up, pour yourself a glass of Yalumba red and tuck into a good book before dinner.

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

  • Prep time: 20 mins
  • Cook time: 3.5 hours
  • Serves: 4 people

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.

Pair with one of our many fine Yalumba Cabernet Sauvignon and Shiraz blends.