This rich and indulgent braised beef cheeks recipe showcases the perfect marriage between slow-cooked meat and quality wine. Using Yalumba Cabernet Sauvignon and Shiraz, this dish transforms tough beef cheeks into melt-in-your-mouth tenderness with a luxurious wine-infused jus.
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 160°C, 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.
This hearty dish pairs beautifully with a glass of the same Yalumba Cabernet Sauvignon and Shiraz blend used in the cooking process, creating a harmonious wine and food experience that celebrates the rich flavours of the Barossa Valley.
