Braised Beef Cheeks
INGREDIENTS
- 4 beef cheeks
- 3 tablespoon plain flour
- 3 tablespoons olive oil
- 3 tablespoons olive oil extra
- 1 leek, chopped into 1cm dice
- 1 onion, chopped into 1cm dice
- 3 cloves of garlic, squashed
- 1 carrot, chopped into 1cm dice
- 2 celery stalks, chopped into 1cm dice
- 2 tablespoon finely chopped fresh rosemary
- 2 tablespoon finely chopped fresh sage
- 2/3 cup tomato passata
- 2 tablespoons sherry vinegar
- 2 tablespoons soy sauce
- 6 juniper berries
- 1 star anise
- 1 sprig thyme
- 1-2 litres of veal stock, heated to simmering point
- 1 teaspoon sugar
METHOD
Step 1
With the membrane side of the beef cheek close to the chopping board,use a zigzag motion with a sharp knife between the membrane and cheek. Discard membrane.
Step 2
Dust the beef cheeks with flour and in a shallow pan, heat the oil to medium and brown the beef cheeks on both sides, set aside.
Step 3
In a heavy based braising pan, heat the remaining oil and sauté the leek, onion, carrot and celery for 5 minutes, seasoning with salt and cracked pepper. Add the garlic and cook for 1 minute then add the rosemary, sage and tomato passata. Cook for 1 minute before adding the vinegar, soy sauce, juniper berries, star anise and thyme. Cook for 2 minutes, stirring to deglaze the dish, then place the beef cheeks on top of the vegetables and cover with the stock.
Step 4
Cover with baking paper then foil and place in an oven at 160 C for 3 hours or until the cheeks are very soft to the touch.
Step 5
To make the jus, strain off the braising liquid into a small pan, skim the oils off the top and discard the oil. Add the sugar to the jus and simmer until thick and glossy.
Step 6
Delicious with mashed spuds seasoned with a little nutmeg.
