Raspberry Souffle by Manu Feildel
1kg beef cheeks
1 bottle of red wine
Handful of bay leaves
3 star anise
5 medium brown onions
Red wine sauce:
250mL red wine
100mL whole egg mayonnaise
100mL sour cream
3 Tbs horseradish cream
Salt and pepper
Marinate beef cheeks overnight in bay leaves, star anise and enough red wine to cover.
Seal beef on a hot grill plate and heavily season with salt and pepper.
Place in a deep baking dish and cover with 4cm of thinly sliced onions; cover with red wine sauce.
Cover with aluminium foil and braise in a pre-heated 160 C fan forced oven for 3 hours or until tender.
Serve with potato mash and steamed green peas.