Tender braised meat and perfect wine pairing
This dish combines the buttery tenderness of slowly braised beef cheeks with a deep, flavourful red wine sauce and creamy polenta. The long cooking time transforms the meat into an incredibly tender flavour experience, which is perfectly rounded off by the strong sauce. But which wine harmonises best with this intense dish? The answer is a Primitivo with a strong character, which complements the flavours wonderfully with its ripe fruit notes and soft tannins.
Which wines go best with this meal?
Braised beef cheeks have a deep, intense meat texture that becomes incredibly tender thanks to the long cooking time. The strong red wine sauce brings a combination of fruit, acidity and spice that further intensifies the flavour. A suitable wine should therefore have sufficient body, soft tannins and a good balance between fruitiness and flavour.
1. primitivo from Apulia (main recommendation)
➡ Why? Primitivo brings a juicy fullness of fruit with flavours of black cherry, plum and chocolate, which harmonise wonderfully with the red wine sauce. The soft tannins blend smoothly with the tender flesh and make for a well-rounded combination. ✔ Recommended region: Apulia, Italy
2. barolo from Piedmont
➡ Why? A mature Barolo brings an elegant combination of dark berries, fine spicy notes and strong tannins that perfectly complement the intense meat flavour. ✔ Recommended region: Piedmont, Italy
3. syrah/shiraz from France or Australia
➡ Why? The peppery notes, dark fruit and subtle smoky flavours of a Syrah/Shiraz combine wonderfully with the deep, aromatic sauce and roasted flavours of the braised meat. ✔ Recommended region: Rhône, France or Barossa Valley, Australia
The recipe:
Braised beef cheeks in red wine sauce with polenta
Cooking utensils
- 1 Casserole or cast iron roasting pan
- 1 Pan for the polenta
- 1 Cutting board & knife
- 1 Cooking spoon
Ingredients
- 2 Beef cheeks approx. 400-500 g in total
- 500 ml strong red wine z. e.g. Primitivo or Barolo
- 200 ml Beef stock
- 1 Carrot diced
- 1 Celery stalk diced
- 1 small onion finely chopped
- 2 Garlic cloves chopped
- 2 tablespoon tomato paste
- 1 tsp flour to thicken the sauce, optional
- 1 sprig of rosemary
- 1 Bay leaf
- 2 Tbsp olive oil
- Salt & pepper to taste
For the polenta:
- 100 g Polenta fine or coarse, depending on preference
- 400 ml Water or milk
- 30 g Parmesan cheese Freshly grated
- 1 Tbsp butter
- Salt & pepper to taste
Preparation
Prepare & fry the beef cheeks:
- Season the beef cheeks with salt and pepper.
- Heat the olive oil in a casserole, fry the cheeks well on all sides, then remove.
Prepare the sauce & braise:
- Sauté the onion, carrot, celery and garlic in the same pan.
- Stir in the tomato purée and fry briefly.
- Deglaze with red wine and reduce briefly.
- Add the beef stock, rosemary and bay leaf.
- Return the beef cheeks to the pan and leave to braise at 160 °C (top/bottom heat) for approx. 3 hours.
Prepare the polenta:
- Heat the water or milk in a saucepan.
- Stir in the polenta and simmer for approx. 10 minutes while stirring.
- Stir in the butter and parmesan, season with salt and pepper to taste.
Serve:
- Remove the beef cheeks from the sauce, thicken the sauce with flour if necessary.
- Plate up the polenta and arrange the beef cheeks on top.
- Pour over a little sauce and garnish with fresh rosemary.
Recommended side dishes
- Toasted ciabatta or focaccia
- Braised mushrooms with garlic
- Fresh rocket salad with balsamic vinegar
