Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Beef cheeks in baharat spice with roasted brussels sprouts and soft polenta Food Beef cheeks in baharat spice with roasted brussels sprouts and soft polenta Preparation time 10 minutes Cooking time 6+ hours Serves 4 - 6 INGREDIENTS 1.3kg approx. (4) beef cheeks 2 tbsp baharat spice mix Salt and freshly ground black pepper ¹/³ cup (80ml) extra virgin olive oil ½ (125ml) cup dry sherry 2 cups (500ml) good red wine 2 large onions, roughly chopped 2 celery stalks, roughly chopped 6 cloves garlic, roughly chopped 2 cups (500ml) beef stock 3 bay leaves 6 sprigs thyme Salt flakes and black pepper, to taste 2 bunches Dutch carrots, steamed, to serve Micro herbs Roasted brussels sprouts 750g brussels sprouts, trimmed 2 tbsp caramelised balsamic or vincotto 2 tbsp (40g) butter Polenta 1½ cups (375ml) chicken stock or water 1½ cups (375ml) water 1½ cups (255g) instant polenta 1 cup (250ml) milk 1 tbsp butter METHOD Preheat the oven to 150ºC. Pat beef cheeks dry with paper towel and rub with spice mix. Season with salt and pepper. Heat a large frying pan over medium heat, add half the olive oil and brown the cheeks on each side. Remove beef cheeks to an oven-proof casserole dish. Deglaze the frying pan with sherry and red wine then reduce by half and add to the casserole. Wipe out the frying pan and add remaining olive oil. Add onions and celery to soften. Add garlic and cook a minute more. Deglaze with beef stock. Add to the casserole with bay leaves and thyme, cover, place in the oven. Turn the beef cheeks frequently. Check after 2 hours. They may take up 6 hours to be tender. Uncover for final hour of cooking, still turning a few times. Cook sprouts in salted simmering water for 4–5 minutes or until just tender. Drain and cut in halves, reserving any loose leaves. Place on a baking tray with leaves, drizzle with balsamic, butter, salt and pepper and place in oven. Cook for 30 minutes. (Sprouts can also be cooked in hot oven for 10 minutes). For the polenta: Combine the stock and water in a medium saucepan; bring to the boil, gradually stir in the polenta. Cook over a low heat, stirring occasionally, until the liquid is absorbed and the polenta is tender. Stir in the milk and season to taste with salt and pepper and stir through butter. Set aside and whisk occasionally. To serve: place polenta on plate, top with beef and drizzle over sauce. Garnish with micro herbs, serve with sprouts, carrots. Food Preparation time 10 minutes Cooking time 6+ hours Serves 4 - 6 SHARE You might also like Food Seasonal fruit with vincotto and crème fraîche Wine Australian Rosé Awakening Member Tasting Words by Daniel Honan on 16 Mar 2017 Don’t call it a comeback. Rosé has been around for years, if you’ve known where to look. Unfortunately, many people think of Rosé as the sickly sweet style their auntie, or grandma likes to drink poolside at family gatherings. And, despite it being 2017, some men are still frightened of Rosé’s pink colour...perhaps someone in marketing could put a ‘B’ in front of it? But why pander? Let them miss out. There’ll be more for you and me! Rosé is one of the wine world’s greatest gifts. 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It is a union between tradition and modernity, a road map that directs guests and the curious to an unexpected and beguiling journey. These new concept wineries have been designed by architects and engineers in conjunction with Italy’s most famous contemporary sculptors, and using biodynamic principles so their designs are at one with their environment. Gone are the boring rusty tinned walls of decaying estates, ushering in is a new era of engineering that utilises the natural shape of the landscape as the centre of attraction. Buildings don’t just go up, they also flow out, around and even down inside the earth. Natural inspirations The choice of materials, most of the made from recycled or sustainable products, and the sensitivity for the surroundings have been critical elements in this architectural revolution. The most precious inspiration for Arnaldo Pomodoro, one of Italy’s greatest contemporary sculptors and designers, was a turtle, a symbol of longevity and stability. In this case, the shell of the turtle became the domed copper roof of the Tenuta Coltibuono di Bevagna , a winery in Umbria. Pomodoro had produced many sculptures in his time, but this was the first for the wine industry and the success of the project reverberated on an international scale and set the tone for the design wave to come in the Italian wine industry. Other wineries followed suit, embracing the art of the concept and seeing it as a way to reinvigorate tourism to the wine regions. Designers and architects Paolo Dellapiana and Francesco Bermond des Ambrois collaborated to conceptualise the Cascina Adelaide di Barolo in Cuneo, Piemonte. This amazing structure has been built into the hills, and from a distance it almost disappears into the countryside, perfectly camouflaged with the rest of the habitat – almost like a Hobbit house full of wine, if you will. 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And while there are still plenty of the old style ‘casale’ with moulded walls and giant dirty barrels, the way forward is for large, clean, bright and spacious structures with areas dedicated to each individual phase of wine production. This concept of wine and design seems to be resonating around the globe with architects working on amazing structures from California to Chile, from Spain to France, from Alto Adige to Sicily, and even right here in Australia – think Chester Osborn’s big Rubik’s Cube plans for d’Arenberg in McLaren Vale. The future is now and it is an exciting time for those who appreciate design in architecture and in their wine glass.