Recipe by Lead WS Estate Host Kathleen de Chadenedes
Serves 2 to 4

1 beef cheek (approximately 1 pound)
1 cup Pinot Noir
1 cup chicken stock
1 clove garlic, peeled
1 bay leaf
1 sprig fresh thyme
2 tablespoons olive oil
2 leeks, white part only
4 medium carrots
2 tablespoons minced Italian parsley

Using a sharp boning knife, remove the thick connective tissue found on one side of the beef cheek. Remove any bits of fat as well.

The beef can be braised in an Instant Pot, on the stovetop in a medium-large pot with a lid or pressure cooker, or in the oven at 325° in a deep ovenproof casserole with lid.

Combine wine, stock, garlic, and bay leaf and heat to a gentle boil. Add beef cheek, cover and cook either under pressure or low heat until tender – about 1 hour under pressure cook or about 3 hours in a pot or in the oven. Remove meat from liquid and test for doneness. The meat should shred easily with a fork. If not, return meat to liquid and continue cooking until it does.

While the meat cooks, halve leeks lengthwise and remove a few tough outer layers. Slice crosswise about 1/4” thick, rinse well in a bowl of cold water, and lift out to a strainer. While leeks are draining, peel carrots and cut into 1/2” thick rounds.

In a 9-10” sauté pan, heat olive oil over medium low heat. Add leeks and cook, stirring, until leeks begin to soften. Be careful not to brown leeks. Add carrots and continue cooking until leeks are soft. Set aside.

When meat is tender, remove it from liquid to a large plate and shred with a fork. Reduce cooking liquid by half over high heat, then add vegetables and shredded meat. Cook over medium low heat until carrots are tender.

Remove garlic clove, thyme sprig, and bay leaf. Adjust seasoning to taste with salt and freshly ground pepper. Add parsley and serve mixed with prepared tagliatelle pasta.

Variations:

• Add dried porcini mushrooms and substitute the soaking liquid for some or all of the stock.
• Replace the stock with pomegranate juice.
• Add some peas and use as the base for a spin on shepherd’s pie.

This dish pairs beautifully with the 2022 Weir Vineyard Pinot Noir.