Beef Cheeks, Chorizo, Penja Pepper and Shiraz
1¼ kg trimmed beef cheeks
Salt flakes and freshly milled Penja black pepper to taste
4 tbsp extra virgin olive oil
3 cloves garlic (crushed)
½ cup chorizo (diced)
2 medium eschalots (diced)
1 cup celery (diced)
1 cup carrots (diced)
1 cup mushrooms (sliced)
6 sprigs thyme (leaves only)
2 tbsp tomato paste
1 can peeled & diced tomatoes
1 tbsp juniper berries (crushed)
500 ml Shiraz
1 Litre veal stock
2 leeks (white part poached in stock until tender)
1 cup chicken stock
1 bunch baby carrots (boiled in stock until tender)
1 cup brussel sprouts (leaves blanched)
¼ pickled carrot slices
- Set the oven to 150°C. Season the beef cheeks and place into a preheated pan with two tablespoons of olive oil and brown well on all sides. Remove and set aside.
- Heat a heavy braising pan, adding the remaining two tablespoons of olive oil, garlic and chorizo. Stir well and cook for several minutes, then add in the diced shallots. Brown slightly, and then add in the thyme leaves, celery, carrots and mushrooms.
- When lightly browned, push the mix to the sides and add in the tomato paste to the cleared middle of the pan, stirring well and fry for 30 seconds.
- Add in the red wine and stir well to loosen all the sediments on the bottom. Combine in the tomatoes, stock and crushed juniper berries. Place the browned beef cheeks into the sauce, cover and place into the oven. Cook slowly for 4 hours or until succulent and tender.
- Pickled carrots; combine in a saucepan, 1 cup water, ¾ cup white wine vinegar and ¼ cup castor sugar. Bring to a boil and pour over the thinly sliced carrots. Allow to cool then store in the fridge.