Herzog Wine & Food Pairing at Tierra Sur Restaurant

Tierra Sur is a pure dining experience, designed to elevate your palate and excite your senses. Chef Gabe Garcia aims to create bold and dynamic menus using seasonal ingredients sourced exclusively from local growers. Discover below one of the recipes from the most recent Wine & Food Pairing with Herzog Wine Cellars & Tierra Sur Restaurant.

 

Red Wine Braised Beef Cheek

Yields: 8 to 10

Prep Time: 25min

Cook Time: 2hr 30 min                   

 

Ingredients

• 5lbs Beef Cheek, trim the Fat and Soak
• Canola oil
• 3 tablespoons coarsely ground black pepper
• 1 tablespoon of Kosher salt
• 1 large onion, cut into large dice
• 1 head of fennel, cut into large dice
• 1 large carrot, cut into large dice
• 3 large celery stalks, cut into large dice
• 8 garlic cloves, chopped
• 1 tablespoon tomato paste
• 1 bottle of red wine (Baron Herzeg Cabernet Sauvignon)
• 4 cups unsalted beef stock (water is fine if you don’t have stock)
• 1 bay leaf
• 3 sprigs of thyme
• 3 sprigs of oregano

 

Equipment

Braising Pan

 

Directions

• Preheat the oven 350 degrees F.
• Season the beef cheeks with salt and pepper on both sides.
• Heat up the braising pan on medium-high heat and add ¼ cup of canola oil. Place the beef cheeks in the pan and sear all sides until you have a golden-brown crust. Remove the beef cheeks and set aside, add onions, fennel, carrot, and celery to the pan. Brown the vegetables, then add garlic and tomato paste, sweat for one minute. Add red wine, beef stock, bay leaf, thyme, and oregano. Cook off the alcohol, place beef cheeks back into pan. Cover and roast in the oven for 3 hours until the beef cheeks are fork tender.
• Remove Beef cheeks, place onto a holding pan. Strain vegetable from braising liquid. Remove excess fat from braising liquid. Reduce and season liquid on stove top until desired consistency.
• Serve on top of mash potato, and with your favorite Roasted Vegetables. Spoon reduced braising liquid over the top of the beef cheeks.