Barossa Braised Beef Cheeks

In a frying pan, brown the beef cheeks with oil, then remove and place in a braising dish before setting aside. Add all chopped vegetables to the frying pan then sauté.

Once coloured, add 400 ml of a Yalumba Cabernet and Shiraz blend, and cook until you’ve reduced the liquid by half.

Now, pour yourself a glass. Add the vegetable and wine mixture to the braising dish, along with beef stock, bay leaves and thyme, then cover and cook in the oven for three hours at 160oC, until soft and tender.

Once the meat has softened, strain the juices from the braising dish into a small saucepan and reduce to the consistency of a thick jus or sauce.

Season with salt and pepper and serve with smooth, buttery mashed potato, blanched green beans or a crisp green salad, and drizzle over with the decadent jus.