BEEF CHEEKS WITH PEDRO XIMENEZ
Serves 4
Adding Pedro Ximenez sherry to this braise is not optional, as it gives the dish depth and a sweetness that lurks just below the beefy flavour. I hope this hearty casserole injects a little bit of exotica into your repertoire of winter comfort food. 2kg beef cheeks ⅓ cup olive oil 2½ cups red wine 1 carrot, peeled, diced 2 celery stalks, trimmed, diced 2 brown onions, peeled, diced 6 garlic cloves, peeled, crushed 4 dried bay leaves 1 cinnamon stick 3 strips orange rind 2 x 400g cans chopped tomatoes 1½ cups Pedro Ximenez sherry ½ cup sultanas ½ cup flflat-leaf parsley leaves buttttered pappardelle pasta, mashed potato or soft polenta, to serve Preheat oven to 200°C. Place beef cheeks in a roasting pan. Drizzle with 2 tablespoons of oil and rub to coat. Season with salt and pepper. Roast for 30 minutes or until browned. Transfer beef cheeks to a plate. Place roasting pan over a medium-low heat. Add 1 cup of red wine and simmer, scraping base of pan with a flflat-edged wooden spoon to remove caramelised juices, for 3–4 minutes or reduced slightly. Set aside until required. Reduce oven temperature to 150°C. Heat remaining oil in a flflameproof casserole pan over a low heat. Add carrot, celery, onion, garlic, bay leaves, cinnamon and orange rind. Cook, stirring occasionally, for 10 minutes or until onion mixture begins to caramelise. Add tomatoes, red wine from roasting pan, remaining red wine and half of sherry. Stir to combine. Add beef cheeks, then cover pan with a tight-fifitting lid or foil. Bake for 3 hours or until beef cheeks are tender, and can be pulled apart with a fork and tongs. Add remaining sherry and sultanas, and stir to combine. Cover and bake for a further 30 minutes or until cooking liquid is reduced to a sticky sauce. Spoon among plates. Top with parsley and serve with buttered pappardelle.