This competition is the only Australian wine show that judges wine with food; the aim being to identify the most ‘food friendly wines’.
The 2008 Estate Shiraz was judged alongside a braised cheek of beef marinated in red wine, thyme and crushed juniper berries, with broken lasagne sheets and fresh parsley…
Category 11 Fuller Bodied Dry Red Wines as presented for the Second Phase Judging of the 2011 Sydney International Wine Competition Recipe by SIWC Chef Jacqueline Mason (for 6 Diners):
HERE IS THE RECIPE ACCOMPANYING THE 2008 ESTATE SHIRAZ
BRAISED CHEEK OF BEEF WITH BROKEN LASAGNE SHEETS
INGREDIENTS
1.5kgs trimmed Beef Cheek cut into chunky pieces
1.5 litre Veal Stock
Salt and Pepper
6 Lasagne Sheets broken into pieces
Flat Parsley chopped for Decoration
For Marinade
1.5 litre red Wine
2 Celery Sticks diced
2 carrots diced
2 onions diced
6 Garlic Cloves sliced
1 Bouquet Garni
3 Bay Leaves
4 Sprigs of fresh Thyme
¼ cup crushed Juniper Berries
METHOD
1. Combine all marinade ingredients in a glass/ceramic bowl.
2. Add beef cheeks, cover and marinate overnight.
3. Next day, drain beef reserving the marinade.
4. Pat meat dry with paper towels.
5. Heat a little oil in a frying pan.
6. Brown all the beef cheek pieces then transfer them into a large oven dish.
7. Add the strained marinade vegetables to the same very hot frying pan.
8. Cook vegetables until nicely brown.
9. Add red wine from the marinade. Bring to the boil, skimming well before pouring the red wine mixture over the beef cheeks in the oven dish.
10. Add veal stock, cover and cook slowly in oven over low heat for 2 to 3 hours, until cheeks are very tender, almost falling apart. Allow to cool.
11. Using a slotted spoon (or fingers) remove beef cheeks and set aside.
12. Strain stock mixture. Discard the vegetables and reserve reduced stock.
13. Return beef cheeks to the reduced stock. Reheat and adjust seasoning.
14. In a large saucepan of salted boiling water, cook the broken lasagne sheets until al dente. Strain.
TO SERVE
1. Using large soup bowls, spoon some of the cheek beef mixture into each bowl.
2. Scatter some of the lasagne pieces through the cheeks.
3. Sprinkle with freshly chopped parsley.
4. Serve immediately.
To order the 2008 Estate Shiraz, CLICK HERE.