Recipe: Honey miso Beef Cheeks

A proper show-stopper! Perfect feed for a night in, or the perfect entertainers delight. Pair with our big, bold, juicy Boxer Shiraz.

INGREDIENTS

• 4 beef cheeks (approx. 200g each)
• 2 tbsp white miso
• 200ml sake
• 4 garlic cloves
• 1 inch piece ginger
• 4 spring onions
• 1 star anise
• 1.5L-2L beef stock
• 200g honey
• 80ml dark soy sauce

TO SERVE   

• Mashed potatoes
• Charred broccolini

PAIRED WITH

• 2023 Boxer Shiraz

RECIPE

1. Season beef cheeks well and sear in a heavy ovenproof pot until golden brown. Remove and set aside.
2. Add diced garlic, ginger and spring onion, miso and star anise to the same pot and cook gently until fragrant.
3. Deglaze the pot with the sake, scraping the base, then stir through the soy and honey.
4. Return the beef cheeks to the pot and pour over enough beef stock to cover.
5. Place lid on and cook in a 160°C oven for round 2 hours, checking after 90 minutes. The cheeks should be soft and tender but still hold together.
6. Lift the beef cheeks from the pot and strain the liquid.
7. Reduce the sauce on the stovetop until rick and glossy, adding a little cornstarch slurry to thicken if you need.
8. Nestle the cheeks back into the sauce and spoon it over generously.
9. Serve with creamy mashed potatoes, charred greens on the side and a scatter of spring onions on top.
10. Pair with a glass of Mollydooker Boxer Shiraz for a bold and velvety pairing.

Recipe by Gavin Sutherland ~ Another Food Blogger