This one is spectacular in flavour. If you can't find beef cheeks, cross cut blade would be a good alternative.
Beef Cheeks with Pedro Ximenez (Movida)
Serves 6
125 ml olive oil 1.5kg beef cheeks, trimmed and halved if largef 2 carrots, roughly chopped 4 cloves of garlic, bruised 1 onion, thinly sliced 3 star anise, roasted 500ml Pedro Ximenez Sherry 500ml (2 cups) dry red wine 3 bay leaves 6 sprigs of thyme flat leaf parsley to serve
Heat 60ml oil in a large heavy-based saucepan over high heat. Brown beef in 2 batches, turning for 3 minutes. Remove from pan and drain on paper towel. Reduce heat to medium-high, add remaining oil, carrots, garlic, onion and star anise and cook, stirring, for 10 minutes or until onion is browned. Add sherry and wine, stirring with a wooden spoon to loosen the brown bits from the bottom of the pan. Add bay leaves, thyme and 500ml (2 cups) of water and return beef to the pan. Bring to the boil, then cover with a lid, reduce heat to low and simmer for 3 hours or until beef is very tender
Using a slotted spoon, transfer beef to an oven tray and cover loosely with foil. Return the sauce to the boil, then simmer; occasionally skimming off impurities, for 10 minutes or until reduced by half. Strain sauce through a fine sieve, discarding the solids and return sauce to the pan. Add beef cheeks and warm through gently over a medium heat. Season to taste and scatter with torn parsley.
petmacorpltd,
Aug 21, 8:28am
Thank you so much. Is the Pedro Ximenez Sherry available in most bottle stores? The Julia Child looks wonderful. I will have to try both recipes!
davidt4,
Aug 21, 8:51am
You might have to search out the PX in specialist wine shops. Glengarry's stock it and most of the on-line wine retailers should have it.
Yes, I just bought it online. Thank you! I will have to make the most of it now!
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