Quoting Michael Loo to Jim Weller <=-
We have that last bottle of Ray Ward ready for his visit
today, plus three boxes of cheap stuff as reinforcement.
I guess that bottle is history now; I'd love to hear more about it.
I searched on Australia and red wine and this is the first thing
that popped up that I didn't find here in the first place.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Braised Beef Cheeks
Categories: Australian, Beef, Bacon, Wine
Yield: 8 Servings
4 lg Beef cheeks
4 Rashers bacon
4 md Brown onions
12 Cloves garlic; peeled and
-left whole
4 Sticks celery
1 md Leek
2 lg Carrots
2 Red capsicum
4 Egg tomatoes
2 tb Oil
Seasoned flour
1 1/2 c Red wine
Fresh thyme
Salt and pepper
2 ts Sugar
Flour
2 l Beef stock
Remove fat and sinew and cut cheeks in half. Cut bacon in lardons,
peel and dice vegetables.
Using a stainless steel pot, heat oil. Toss cheeks in seasoned flour
and shake off excess. Brown in oil on both sides, then set aside.
Saute vegetables until golden brown, sprinkle with a little flour, add
wine and reduce a little. Add cheeks, thyme, seasoning and stock and
bring to a simmer. Cover and cook in 150 C oven for approximately
1 1/2 hours.
When meat is cooked, remove cheeks and reduce sauce to a good
consistency. Return cheeks to sauce and keep warm until ready to
serve. Serve with garlic mashed potatoes topped with gremolata.
Recipe by Mark Armstrong, Armstrongs Restaurant, North Sydney.
[Egg tomatoes are plum tomatoes - JW]
MMMMM
Cheers
Jim
... People who come into money & spend it foolishly are fun to party with.
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