- serves 6 people
- preparation 15 minutes
- cooking 3:30 hours
- difficulty Mid level
Ingredients
- 1 onion, chopped
- 4 bacon rashers, chopped
- 6 garlic cloves, sliced
- 2 carrots, sliced
- 4 cloves
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 15 cm thin piece pork fat, or streaky bacon rasher
- 6 (about 2.5 kg) beef cheeks, trimmed
- 1 bouquet garni (6 flat-leaf parsley sprigs, 2 thyme sprigs, 1 bay leaf)
- 300 ml Madiran wine or other red wine
- 250 ml (1 cup) beef stock
- mashed potato and crusty bread, to serve
Drink 2009 Glenguin Estate Ironbark Tannat, Hunter Valley ($28)
Instructions
Preheat oven to 140°C. Combine onion, bacon, garlic, carrots, cloves, cinnamon, nutmeg, salt and pepper in a bowl. Set aside.
Place pork fat in the base of a roasting pan. Top with half the onion mixture. Season beef, then place on top of onion mixture with bouquet garni. Top with remaining onion mixture, wine and stock. Cover with baking paper, then cover tightly with foil. Bake for 3½ hours or until beef is meltingly tender. Serve with mashed potato and crusty bread.
As seen in Feast Magazine, Issue 12, pg86.
Photography by Brett Stevens
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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