Slow Cooked Cinnamon Beef Cheeks with Cauliflower Cream
A very flavoursome dish which needs a rich wine to balance the meal. The Cauliflower Cream is an imaginative alternative to the expected mashed potato and just as good.
For best results decant the wine a couple of hours before, this will allow the bouquet to be at it's best.
4 200 gram beef cheeks
1 tablespoon olive oil
200 g swiss brown mushrooms
1 carrot, chopped
2 celery stalks, chopped
1 brown onion, diced
2 garlic cloves, crushed
3 bay leaves
1 teaspoon each fresh thyme leaves and rosemary leaves, chopped roughly
2 cinnamon sticks
i teaspoon vanilla powder
i tablespoon tomato paste
1 cup beef stock
1 cup dry sherry
Heat oil in a heavy pan over medium - high heat and brown the meat for 2 minutes each side. Place the rest of the ingredients on top in order listed, stir the vegetables lightly, cover and cook in an oven at 150°C for 4 - 6 hours.
1/2 head of cauliflower
1/2 cup cream
2 tablespoons butter
Half an hour before serving, put the cauliflower, cream and butter in a saucepan and season to taste with salt, then cover and cook over a low heat for 35 minutes. Blend or use a potato masher until smooth. Serve cheeks with steamed beans or zucchini.
Every so often our Marananga vineyard is blessed with a season where the winemaking stars align.
A year for perfect fruit maturation, the Lepus is the pick of the crop from the outstanding 2013 vintage.
The 2013 Ironscraper is a wine that suits its name. Deep crimson in colour its special personality is its length and grip – helped along with an almost imperceptible touch of Barossa Cabernet.
A complex and elegant Marananga Shiraz, finessed with a touch of American Oak.
With the concentration and fruit definition to complement robust red meats - even hare if you’re game!
Layered Mediterranean freshness and fruit flavours - quinces and pomegranates and cherries.
A stylish, medium bodied red, brilliant with succulent charcoal grilled quail or a lazy afternoon Tapas.