BRAISED BEEF CHEEKS WRAPPED IN CAUL WITH POTATO PUREE_ SERVED WITH by bnmbgtrtr52

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									The Recipe for Medium Bodied Dry Red Wines:

BRAISED BEEF CHEEKS WRAPPED IN CAUL WITH
POTATO PUREE, SERVED WITH RATATOUILLE*

      d’Arenberg Blue Gold Winner and TOP 100
      - The Love Grass Shiraz 2004

12 Beef Cheeks trimmed of excess sinew
1 Carrot peeled and diced
1 Stick Celery diced
1 brown Onion peeled and diced
6 Garlic Cloves diced finely
Salt & Pepper
2 Bay Leaves
1 Sprig fresh Thyme
A few black Peppercorns
1 few Juniper Berries
1 ½ litres red Wine
2 litres Veal Stock
100ml Vegetable Oil
50g unsalted Butter
A little Olive Oil
Caul (available from good butchers)
6 medium Potatoes
A little thick Cream
2 Zucchinis sliced
1 Aubergine diced
1 red Capsicum diced
1 green Capsicum diced
3 Tomatoes, peeled, quartered and seeded
1 brown Onion diced
3 Garlic Cloves diced finely
Some fresh Thyme, finely chopped
Some fresh Oregano, finely chopped
Olive Oil

METHOD
1.     Place beef cheeks in a basin together with the wine, carrot, celery, onion, garlic,
bay leaves,
       thyme, juniper berries, peppercorns, and 75ml oil. Mix well, cover and refrigerate
       for 2 days.
    2. Drain. Reserve the marinade. Separate the meat from the vegetables. Pat the meat
        dry with paper towels.
    3. Heat a little oil in a large frying pan. Brown the cheeks on all sides on very high
        heat.
    4. Transfer the cheeks to an oven proof casserole.
    5. In the same frying pan, add a little more oil, then sauté the reserved diced
        vegetables from the marinade until brown.
    6. Transfer the vegetables to the casserole with the cheeks.
    7. Deglaze the frying pan with reserved marinade. Add veal stock and bring to the
        boil.
    8. Pour the marinade and veal stock mixture over the cheeks into the casserole.
    9. Cover and bake in a moderate oven (160 degrees) for at least 2 ½ hours until the
        cheeks are very tender.
    10. Remove cheeks. Strain cooking liquid through a fine sieve.
    11. Return the cooking liquid to the pan and reduce to a syrup consistency.
    12. Whisk a little butter into the sauce. Check the seasoning. Keep warm.
    13. Break the beef cheeks into small pieces into a basin. Add a little of the sauce to
        keep them moist. Mix well.
    14. Cook the peeled potatoes in salted boiling water.
    15. Puree the potatoes in a magimix until smooth. Add a little cream and a little
        butter. Adjust seasoning.
    16. Lay a piece of caul on a chopping board. Place a couple of spoonful of mash
        potatoes on top of the caul. Place a good handful of cheek mixture on top of the
        potato puree. Wrap with the whole thing with the caul into the shape and size of
        a duck egg. Repeat the process until you have at least 6 such parcels.
    17. Heat a little oil in a frying pan. Sauté the cheek parcels on all sides until nicely
        brown.
    18. Place the cheek parcels in an oven tray. Bake in a moderate oven for 10 minutes
        until heated through.
    19. Ratatouille: In a frying pan, sauté the onion and the garlic until soft and slightly
        brown. Transfer to a colander placed over a basin.
    20. Add a little more olive oil to the pan and sauté the sliced zucchinis until slightly
        brown. Transfer to the colander.
    21. Repeat steps with the red and green capsicums and diced Eggplant.
    22. Once the vegetables are well drained, transfer them to a clean basin. Add the
        finely chopped thyme and oregano. Season well with salt and pepper. Keep
        warm. (If necessary, can be reheated in the microwave).
TO SERVE
  1. Place a couple of spoonfuls of the ratatouille in the middle of each plate.
  2. Carefully place a cheek parcel in the middle of the ratatouille.
  3. Spoon sauce over the cheek parcel.
  4. Serve immediately with a glass of The Love Grass Shiraz 2004
  5. *as presented for the Second Phase Judging of the 2008 Sydney International Wine Competition. Recipe by
        SIWC Chef Jacqueline Mason (for 6 Diners)

								
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