A hearty Fynbos Dish For The Winter!
This dish is one of our favourites because it is so full of flavour and truly amazing if you take the time and effort.
You will need the following:
- 1 kg beef cheeks (Angus if possible)
- 1 whole garlic
- 3 large onions
- 30 ml oil (not olive oil)
- 3 medium sprigs of rosemary
- 500 g whole baby potatoes
- 125 g tomato paste
- 1 lemon
- 3 tablespoons raw honey
- 2 bay leaves
- 500 ml Pinotage (our favourite is Beyerskloof)
- 600 ml beef stock
- 1 teaspoon smoked paprika
- 1 teaspoon golden sage salt or spice
Method:
- Trim off 50% of the external fat from the beef cheeks, then cut the cheeks into 2 cm cubes.
- Mix the beef cheeks with the smoked paprika and golden sage, and allow them to rest in the fridge for later.
- Preheat a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Clean the onions and garlic. Finely slice the onions and chop the garlic.
- Add oil to the hot pot and sauté the onions until caramelized.
- Add the garlic and sauté for another 2 minutes.
- Add the beef cheeks and brown them with the onions and garlic.
- Once the beef cheeks have a nice colour and all the moisture is cooked away, add the red wine. Let the pot reduce about 80% of the wine to enhance the flavour.
- Once the wine is reduced, add the beef stock, whole baby potatoes, rosemary, bay leaves, and tomato paste.
- Stir to ensure the stew is well combined. Cover the pot and leave to simmer for 3 hours over low heat.
- After 3 hours of slow, undisturbed cooking, season with salt and pepper to taste.
- Add the lemon zest and honey to the pot for a well-rounded, balanced flavour.
- This dish works well with wild rice or fresh bread. Try to avoid samp or mash, as it might be too rich.