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Cheek
of beef braised
in Romane-Machotte Gigondas Red
on a gâteau of potato puree.
Ingredients
(for 4 persons): 2
kg cheek of beef (not dressed); 1 bottle of Gigondas, Domaine Romane
Machotte; 2 large onions; 3 carrots; bouquet garni; 150 g butter.
Recipe:
Dress the cheek
Marinade the cheek in the wine.
Brown the cheek on both sides in very hot oil in a casserole dish.
Put the cheek to one side
Slice the onions and carrots thinly and brown them.
Replace the cheek in the casserole dish
Add wine to cover the meat, adding water if necessary
Cook for 2 hours
Remove the cheek
Strain the juice through a conical strainer into a saucepan
Reduce the juice by half
Add the butter and leave it to reduce further until it reaches a creamy
consistency.
Presentation:
Mince the cheek
Use a circular mould to form the potato puree gâteau
Place the cheek on top.
Pour over the sauce.
Serve with a good bottle of Domaine Romane Machotte.
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Combining
Food & Wine
Gigondas rouge "Romane Machotte"
Combining Food & Wines