Anna Haugh Red Wine Recipe Pairing

Looking for a Chef Anna Haugh red wine recipe pairing? At Vinohero.co.uk, we are thrilled to present the Anna Haugh Signature Chef Series, a collection of wines that epitomises the harmonious blend of culinary artistry and winemaking expertise. Among these exceptional wines, the Cabernet Franc-Syrah red wine stands out as a testament to Chef Anna Haugh’s dedication to excellence.

Crafted in the Languedoc region of southern France, this elegant red wine is a masterful blend of Cabernet Franc and Syrah grapes. The meticulous selection of premium vineyards and blending from Anna and expert winemakers ensures that each bottle reflects the artistry and dedication behind its creation. The result is a wine that boasts voluptuous dark fruit flavours, including blackcurrant and cherry, complemented by notes of chocolate and coffee, with a hint of raspberry and mint aroma.

The Perfect Pairing: Red Wine Braised Beef with Peas and Girolles Mushrooms

To elevate your dining experience, Chef Anna Haugh has crafted a recipe that pairs exquisitely with this red blend: Red Wine Braised Beef with Peas and Girolles Mushrooms. This dish, a staple at her Myrtle Restaurant, showcases her culinary prowess and deep appreciation for harmonious flavours influenced by her Irish heritage.

Ingredients:

• 2 small beef cheeks
• 100g plain flour
• 3tbl vegetable oil
• 2 banana shallots cut in half
• 2 large carrots, peeled and left whole
• 4 cloves garlic
• 500ml red wine (preferably the Anna Haugh Cabernet Franc-Syrah)
• 800ml chicken or beef stock (no salt)
• 2 sprigs of thyme
• 1 large bay leaf
• Salt
• Fresh black pepper
• 100g butter
• 1 clove garlic cut in half
• 120g peas
• 1 punnet pea shoots
• 100g fresh girolle mushrooms

Method:

Cut the beef cheeks in half, and heat up a frying pan.
Sprinkle the beef cheeks in salt and pepper, roll in the flour and fry in 3 table spoons of vegetable oil until all sides are golden brown. This should take 5 mins. 
Place the seared beef cheeks in a casserole dish, add your wine and stock. Bring this up to the boil and skim any foam off the top.
Add shallots, carrots, 4 cloves of garlic, thyme, and bay leaf. Turn down temperature to a simmer cook for 3-4 hours until the meat is tender (it will be tender enough that you can easily put a fork through it). 
Take the beef out of the liquid.
Wrap tightly into a sausage shape with cling film and place in the fridge. 
Remove the vegetables from your cooking liquid, and pass the liquid through a sieve. 
Put the liquid back into the casserole dish and boil until you have sauce bursting with flavour and it starts to thicken (You may need to add a tsp of flour if the flavour is very strong but the sauce is too thin). Save this sauce for serving with your dish.
When you are ready to serve, cut your pieces of cooked beef cheek into half again and place in an oven proof dish with 4tb of your sauce on top. Cover with tin foil and place in the oven for 20 mins 180c.
In a small pan melt butter add a clove of garlic cut in half.

Add your washed mushrooms and a sprinkle of salt. Gently cook for 3 mins, add peas and cook a further 2 mins.

Remove your beef cheeks from the oven and plate, cover with the mushrooms & peas and garnish with pea shoots.

Serve with a side of the remaining sauce.

Et voilà, sláinte!

There you have it, a Chef Anna Haugh red wine recipe pairing bringing exceptional French winemaking, with sublime Irish cooking. This pairing not only highlights the depth and complexity of the wine but also complements the rich, savoury notes of the braised beef and earthy mushrooms. It’s a culinary experience that brings the essence of Chef Anna Haugh’s kitchen to your table.

Discover more about the Anna Haugh Signature Chef Series, including a white, rosé and crémant, and explore our curated selection at Vinohero.co.uk. Elevate your dining moments with wines crafted to perfection and recipes designed to delight.