Serves 4–6 | Prep Time: 30min + plus overnight marinating | Cook Time: 4–5 hours
The Henschke Keyneton Euphonium 2023 is a natural companion to our slow-cooked beef cheeks, with its layered notes of dark berries, subtle spice and savoury complexity echoing the depth of the braised beef. Refined tannins and vibrant acidity balance the richness of the dish, while the creamy polenta enhances the wine's elegant texture, delivering a beautifully composed and memorable pairing. - Robb Pollard, Restaurant Manager
Beef Braise
Place the beef cheeks into a non-reactive container.
Add 500ml red wine, garlic, bay leaves, thyme, black peppercorns
Cover and refrigerate overnight (12–24 hours).
Remove the beef from the marinade and pat dry and reserve the marinade.
Season generously with salt and pepper.
Heat a heavy-based casserole dish over high heat with a little oil.
Sear the beef until well caramelised on all sides. Remove the beef and set aside.
Add the onions, carrots and celery to the same pan and cook for 8–10min until lightly caramelised.
Return the beef to the pan.
Add the reserved marinade, 500ml fresh red wine,1L beef stock and bring to a gentle simmer. The liquid should almost cover the beef.
Cover tightly with a lid or foil.
Cook in a 150°C oven for 4–5 hours, or until the beef is fork tender.
Allow the beef to rest in the braising liquid for 20–30min before removing.
Red Wine Jus
Remove the beef and keep warm.
Strain the braising liquid through a fine sieve.
Return the liquid to a saucepan.
Reduce over medium heat until rich and glossy. If desired, add the remaining 250ml red wine during the reduction for extra depth.
Season to taste with salt and pepper
Creamy Polenta
Combine the milk and water in a saucepan and bring to a gentle simmer.
Slowly whisk in the polenta.
Reduce the heat to low and cook, stirring regularly, for 5–8min until smooth and creamy.
Remove from the heat and stir through 50g butter until fully melted and incorporated.
Season with salt and freshly cracked black pepper.
To Serve
Spoon the creamy polenta into the centre of a warm bowl.
Place one slow cooked beef cheek on top.
Spoon over the rich red wine jus.
Scatter the halved green olives around the beef.
Garnish with fresh thyme leaves if desired.
Chef's Notes
This dish is even better prepared a day in advance, allowing the flavours to deepen overnight.
Reheat the beef gently in the braising liquid to keep it tender and moist.
The olives provide a bright, briny contrast to the richness of the beef and creamy polenta.
Serve one beef cheek per person with plenty of jus and polenta.
