🍷 Perfect wine pairing with braised beef cheeks
1. syrah (e.g. Côte-Rôtie, Northern Rhône or Shiraz from Australia)
✔ Why does it fit perfectly?
- Strong dark fruit flavours (blackberry, plum, blackcurrant) complement the depth of the red wine jus
- Peppery, spicy notes harmonise with the roasted flavours of the beef cheeks
- Soft, ripe tannins emphasise the tenderness of the braised meat
➡ Tip: A mature Côte-Rôtie from the northern Rhône valley brings fine elegance, while an Australian Shiraz with its fruitiness and flavour complements the dish wonderfully.
2. Bordeaux (Médoc or Pomerol – Cabernet Sauvignon & Merlot)
✔ Why is Bordeaux a good choice?
- ✔ Why Bordeaux is a good choiceCabernet Sauvignon provides strong tannins & structure that stand up to the deep red wine sauce
- Merlot brings supple fruit flavours & soft fullness, ideal for braised dishes
- Merlot brings supple fruit flavours & soft Bordeaux wines often have earthy, leathery & spicy notes that harmonise perfectly with the beef cheeksFilling, ideal for braising
➡ Tip: A Médoc Grand Cru Classé with 5-10 years of ageing is an excellent choice for lovers of elegant Bordeaux wines.
3. malbec (Argentina or Cahors, France)
✔ Why does Malbec fit?
- Deep dark fruit flavours (black cherry, blackberry) underline the fruit of the red wine jus
- Spicy notes of chocolate, coffee & black pepper complement the intense flavour of the dish
- Malbec has a velvety texture that harmonises perfectly with the buttery tenderness of the beef cheeks
➡ Tip: A Malbec from Mendoza (Argentina) brings full, juicy fruit, while a Cahors (France) has more rustic, earthy notes.
Braised beef cheeks with root vegetables & red wine jus
Tender braised beef cheeks with a deep, aromatic red wine jus and wintery root vegetables – a real comfort food for cold days. The slow braising makes the meat tender as butter, while the red wine gives the sauce a full-bodied, fruity depth. A strong Syrah, Bordeaux or Malbec is the ideal wine accompaniment and underlines the intense flavors of this hearty dish. Perfect for connoisseurs looking for a classic braised dish with a matching wine.
Cooking utensils
- 1 Casserole or Dutch oven
- 1 Cutting board & knife
- 1 Frying pan
- 1 Cooking spoon
- 1 Sieve for straining the sauce
Ingredients
- 2 Piece 2 beef cheeks (approx. 500 g)
- 2 Carrots
- 1 Celery stalk
- 1 Onion
- 2 Garlic cloves
- 400 ml strong red wine (Syrah or Bordeaux)
- 200 ml Beef stock
- 1 EL Tomato paste
- 2 EL Olive oil
- 1 TL Thyme
- 1 Bay leaf
- Salt & pepper
Preparation
- Prepare the beef cheeks: Remove the tendons from the meat and season with salt and pepper.
- Sear: Heat the olive oil in a casserole dish & sear the beef cheeks, then remove.
- Roast the vegetables: sauté the onions, carrots, celery & garlic in the same pan, add the tomato purée.
- Deglaze: Deglaze with red wine & add beef stock.
- Braising: Add the beef cheeks, thyme & bay leaf, braise for 3 hours at 140°C.
- Strain the sauce: Remove the meat, pour the sauce through a sieve & leave to reduce.
- Serve: Serve the beef cheeks with sauce and root vegetables.
Nutritional values per portion
Calories: 650kcalCarbohydrates: 20gProtein: 50gFat: 30g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat
