Simon Gault's Beef Cheek and Pepper Stew with Les Filles 2009 Syrah
2kg beef cheeks
3 large carrots, roughly diced
2 medium-sized onions, roughly diced
4 large stalks celery, roughly diced
1 bottle red wine (we used Matariki 2010 No’ble)
30g black peppercorns
8 sprigs of thyme
2 sprigs of rosemary
2 tsp salt
100g plain ﬂour
4 tbsp extra-virgin olive oil
3 cloves garlic, crushed
4 bay leaves
6 green olives, roughly chopped
3 litres Simon Gault – No Bull beef stock (Mix 150ml of beef stock concentrate with 3 litres of hot water)
6 sprigs of thyme
Trim the beef cheeks of any fat and obvious sinew. Place the carrots, onion and celery in a large saucepan or bowl. Place the beef cheeks on top, then pour the wine over the contents so the cheeks are submerged. Add the peppercorns, thyme and rosemary. Cover and leave to marinate overnight.
Preheat the oven to 200°C. Remove the beef cheeks from the marinade and pat dry with a clean cloth or paper towels. Strain the wine into a clean saucepan and place over a medium–high heat and reduce by half. Reserve the marinated vegetables and herbs for later use. Season the meat with salt, dredge in the ﬂour and pat off the excess. Heat the oil until shimmering in a sauté pan. Add the meat and sear on all sides until brown. Transfer to a casserole dish along with the reserved vegetables and herbs. Add the garlic, reduced wine, bay leaves, olives and the Simon Gault – No Bull beef stock. Cover and cook in the oven for 2½–3 hours, checking and maintaining the ﬂuid level throughout (test for tenderness and moistness after 2½ hours). When the meat is ready, remove from the cooking liquor and set aside, covered. Pour the liquor into a saucepan, bring to the boil and reduce until it is of sauce consistency. Strain and taste, adjusting the seasoning to your personal preference.
Reheat the beef cheeks in the sauce. Divide the meat between six heated plates. Spoon the sauce over each portion and serve with an extra grind of black pepper. Garnish each with a sprig of fresh thyme.
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