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Beef cheek with red wine and saffron risotto

Beef cheek with red wine and saffron risotto

This recipe appeared in the August/September 2008 issue of Gourmet Traveller WINE.

Wine to try
2005 Pizzini Barbera, King Valley, A$40
Risotto takes us from Argentina to Italy, the home of barbera. This soft, juicy variety has concentrated red cherry flavours and a brisk energy derived from its hallmark crisp acidity. There are several good Italian barberas on the market, among them Michele Chiarlo, Vietti, Poderi Colla and Prunotto. Fred and Joel Pizzini’s excellent interpretation is richer and juicier than its Old World cousins. It works well with this dish. An open fire should see the scene complete.

Beef cheek with red wine and saffron risotto

Serves 4
1 litre   beef stock
1   large carrot, cut into 5mm dice
1   onion, cut into 5mm dice
2   sticks celery, cut into 5mm dice
3   garlic cloves, cut into 5mm dice
1 tbsp   fresh thyme
6   juniper berries
4   beef cheeks (approx 400g each), trimmed
1 litre   dry red wine
2 tbsp   extra-virgin olive oil
Saffron risotto
600ml   chicken stock
80ml   extra-virgin olive oil
200g   carnaroli risotto rice
4   shallots, finely diced
2   garlic cloves, finely chopped
½ tbsp   saffron threads
150ml   dry white wine
80g   butter
30g   flat-leaf parsley, finely chopped


1 Place beef stock in a saucepan over medium heat and cook until the liquid reduces by half, or for about 30 minutes. Place carrot, onion, celery, garlic, thyme and juniper berries in a large bowl. Place beef cheeks on top and pour over red wine. Cover with cling film and marinate in the refrigerator overnight. Remove from refrigerator and separate vegetables, beef cheeks and marinade. Season beef cheeks with sea salt and freshly ground black pepper. Heat olive oil in a large frying pan over medium heat and sauté beef cheeks for about 5 minutes or until browned. Transfer to a plate. Add vegetables to the pan and sauté for 5-7 minutes until softened. Transfer to a bowl. Place stock and marinating liquid in a saucepan over medium heat, bring to the boil then remove from heat.
2 Place beef cheeks and vegetables in a roasting dish and cover with stock mixture. Cover tightly with foil and cook in a preheated oven at 180C for 2½ hours or until tender. Transfer beef cheeks and vegetables to a serving dish and cover with foil. Strain remaining liquid through a fine sieve into a saucepan and cook over medium heat for about 15 minutes or until liquid reduces by about a third. Pour over beef cheeks and vegetables and serve with saffron risotto.
3 To make saffron risotto, heat stock in a saucepan over low heat. Heat oil in a large saucepan over medium heat, add rice and cook, stirring continuously, for 2 minutes. Add shallots, garlic and saffron and cook for another 2 minutes. Add white wine and shake pot occasionally until wine begins to reduce or for about 3-5 minutes. Add stock a ladle at a time until stock just covers the rice, making sure it continues to just cover the rice. After rice has been cooking for 10 minutes, stir for 2-3 minutes. Check rice is al dente, remove from heat, stir in butter and parsley and season to taste with sea salt and freshly ground black pepper. Serve immediately with beef cheeks, vegetables and sauce.


RECIPE Andy Harris and Alessandro Pavoni PHOTOGRAPHY William Meppem STYLING Sabine Schmitz DRINK SUGGESTION Peter Bourne

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