Perfect for winter and a fireside dinner and matched perfectly to a bottle of Campbells Bobbie Burns Shiraz.
Ingredients:
6 beef cheeks (~1.5 kg)
750ml Shiraz
750ml beef stock
1 diced onion
1 diced carrot
1 diced celery stalk
3 cloves garlic
3 star anise
2 chopped tomatoes
2 tbsp olive oil
1 tbsp butter
1 tsp red wine vinegar
Instructions:
Heat your oven to 150C fan-forced (160C conventional). Heat a large, lidded casserole over high heat and add the oil. Fry the beef cheeks in batches until well-browned all over. Remove from the pot.
Add the carrot, onion and celery to the pot and fry over medium heat for 5 minutes, stirring regularly. Add the garlic and fry for a minute or two, until lightly browned. Add the tomatoes and star anise and return the cheeks to the pot. Add half the wine and all of the beef stock.
Cover with a cartouche of baking paper and cover the pot with its lid. Transfer to the oven for 3 hours. Remove the cheeks from the casserole and strain the liquid into a smaller pot.
Reduce the liquid by half, add the remaining wine, then reduce again to the consistency of a sauce. Vigorously stir the butter into the hot sauce until it's glossy, then add the red wine vinegar just before serving. Pour the sauce over the cheeks.
Serve with Lovely creamy butter mash potatoes and charred winter greens such as broccolini, asparagus, and butter beans.
