WINE & FOOD AFFAIR RECIPES

Main Dish

Maple Zinfandel Braised Beef Cheek and Potato Mash

Pezzi King Vineyards

412 Hudson Street
Healdsburg, CA 95448
pezziking.com

  • RECIPE YEAR: 2024
  • RECIPE BY: Michael Unciano, of M.A.K. Daddies BBQ
  • YIELD: Serves 4
  • PAIRS WELL WITH: Maple Reserve Zinfandel

For Friends and Family that take love of food and wine seriously. The perfect hearty meal with the perfect Reserve Zinfandel.

Ingredients:
  • 2 tablespoons Olive oil divided
  • 2 pounds Beef Cheek
  • 2 Carrots roughly chopped
  • 2 Celery roughly chopped
  • 1 Onion roughly chopped
  • 1 bulb Garlic Halved, lengthways
  • 5 sprigs Thyme
  • 1 cup Tomato Paste
  • 1 cup Red Wine
  • 4 cups Beef Stock
  • Kosher Salt To Taste
  • Black Pepper To Taste
Directions:
Instructions 
1. Trim any excess fat or connective tissue from the beef cheeks and season well with kosher salt and black pepper. 
2. Place Dutch oven, or large pot, over medium high heat. 
3. Add olive oil. 
4. When heated, add beef cheeks and sear all sides, then remove and set aside. 
5. Add olive oil back to the pan. 
6. Add carrots, celery, and onion to the Dutch oven and cook for 5 minutes, stirring occasionally. 
7. Add the garlic and thyme and continue to cook for a minute or so until fragrant. 
8. Add tomato paste and cook for an additional minute, stirring and coating the vegetables with the 
tomato paste. 
9. Add red wine, and cook for about two minutes, cooking out the alcohol. 
10. Add beef stock and reduce to a simmer. 
11. Cover with a parchment and cover pot with a lid. Simmer for approximately 2 hours. 
12. Test meat by tearing it with a spoon. When it's that tender, it's done. 
13. Remove the beef cheeks and set aside. 
14. Strain the remaining juice, discarding the vegetables. 
15. Serve by plating the beef cheeks and spooning the gravy over it.

Pezzi King Vineyards

412 Hudson Street
Healdsburg, CA 95448
pezziking.com