Braised beef cheeks in barbera recipe (guanciale di manzo al barbera)

Heat 1 tbsp oil in a large saucepan over high heat. Season beef and brown for 1 minute each side. Transfer to a plate and heat remaining 1 tbsp oil over low–medium heat. Cook onion, carrot and celery for 4 minutes or until softened. Return beef to the pan with wine, increase heat to high and bring to the boil. Stir in stock, tomato paste, bay leaf and cinnamon, reduce heat to low and cook for 3 hours or until beef is tender.

Meanwhile, to make pea purée, cook peas in a pan of boiling salted water over high heat for 5 minutes or until tender. Drain, reserving 2 tbsp to serve, and process the remainder in a food processor until finely chopped. Add butter and oil, and process until smooth. Season with salt and pepper, and keep warm.

Using a slotted spoon, transfer beef to a plate, return pan with sauce over medium heat and cook for a further 30 minutes or until reduced by half. Strain through a sieve, discarding the solids. Wipe pan clean, then warm sauce and beef over medium heat for 3 minutes or until heated through. Season and serve on top of warm pea purée, scattered with reserved whole peas and drizzled with oil.

* Barbera is an Italian red wine grape variety that is also produced in Australia.

* Veal stock is available from delis.

DRINK 2005 Giacomo Braida Bricco dell’Uccellone Barbera IGT, Piedmont, Italy As seen in Feast magazine, Issue 6, pg91.

Photography by Alan Benson.