Pinot Noir Day Recipe Special: Slow Cooked Beef Cheek
18th of August is Pinot day but I believe we should celebrate this special drop every day.
New Zealand are a leader in the production of Pinot Noir, it has out sold Sauvignon Blanc which we were so well known for a number of years now.
Our climate is perfect for this tough little grape varietal with our cold winters and hot summer and the ground it’s in is rocky and porous and pinot vines thrive in deprivation.
Pinot is the best example of its environment-red berries, thyme, cherry and lightly spiced with a complex earthiness.
I am not a drinker but when I feel like a glass I will always turn to pinot, I love that a good pinot will match with any food-spicy curry, tomato based pastas and rich glutinous winter meat dishes and because of that this recipe is my go to when I’ve got people for dinner and I’ve got no time to do something up. It’s the perfect dinner to prepare then leave it to do its thing.
I love to put it with potato gnocchi or a pappardelle pasta but with mash potato is just as good, you just need some that soaks up all that yummy sauce.
Right, Pinot Noir Day Recipe Special: Slow Cooked Beef Cheek - let's go.
Pinot Noir Slow Cooked Beef Cheeks
Gluten free/Dairy free
Serves 4-6
Ingredients
1kg beef cheeks-approx 2/3 cheeks- cut these into 3 pieces
2 onions-roughly chopped
2 carrots-roughly chopped
2 celery stalks-roughly chopped
4 cloves garlic-lightly crushed
1 stem rosemary
Couple tablespoons fresh thyme
2 bayleaves
1 cinnamon stick/star anise
2 Tbsp tomato paste
2C pinot noir- only cook with what you’ll drink so make it the best you can afford
1Lt Beef stock
Salt/pepper
Method
How to get started
For me I start this in the morning or the night before and let it tick over on low for many hours as this will develop the flavours so much more but if you are short of time this can be done in 4-6 hours but I promise stick it in the slow cooker overnight you’ll never do it any other way.
Oven or Slow Cooker
If you don’t have a slow cooker, overnight in the oven at 100’C works a treat but you will need to add some more liquid so it doesn’t dry out when unwatched. But I’ll talk you thru both options.
In a large high sided pan or large pot add in 2Tbsp oil then in batches cook the beef pieces lightly season as you go, set the pieces aside as they are gently browned into your casserole/slow cooker once done.
Once all the beef is browned and set aside, another couple Tbsp oil to the pan and then add in prepped vegetable and herbs/spices and sweat till soft and lightly browned. Season with salt/pepper then add in tomato paste, give it a stir then add the wine.
Using the tip of your wooden spoon (I always use wooden spoons in the kitchen as it’s safer on all my pots and pans) scrape off any caught pieces as you go-this is added flavour all those caramelised bits.
The fancy cheffy word for this is deglazing your pan!!!
You will cook off the wine till it’s reduced by about half, once you’ve done this add in the stock and bring it to the boil. Pour over the beef in its cooking vessel, cover with foil then if you are cooking in the slow cooker add the lid or if you are cooking in the oven add a second layer of foil.
If you are doing this the night before you can do all this anytime during the day and just leave it in the fridge till just before you head to bed.
The oven should be heated to 100’C and you need to remove the beef from the fridge 1 hour before putting it in the oven to come to room temp. Approximately 8hours at this temp in the oven.
Again if you are doing it in the slow cooker overnight follow the same timeline and just cook it on low overnight.
If you wait till the day of eating best started mid morning to give it plenty of time to cook so the beef gets super tender and gelatinous and just falls apart.
Oven temperature for this can be a touch higher at 160’C and will take between 4-6 hours.
The Next Day
In the morning before breakfast check on your beef by now it should beautiful and tender. This step will cover both slow cooker and oven cooked beef. Remove the beef from the dish and pass the vegetables/liquid thru a sieve pressing as much of the vegetables thru to thicken the sauce.
Bring to the boil then reduce to a rapid simmer. You will need to reduce this till nice and thick, this should take about 10mins. Check the seasoning while it’s reducing. Return the beef to a casserole dish pour over the reduced liquid, cool then place into the fridge till later in the day.
Place foil over the beef and pop into a preheated oven (180’C) for approx 30/45mins till heated through and tender. Place into your serving dish sprinkle over some fresh herbs and serve up with something to soak up all the tastiness.
Please don’t be freaked out about the length of this method it’s so worth it, I promise.
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