Beef Cheeks with Carrots

 

 

 

Beef Cheeks

4 x beef cheeks

Butter, knob

Olive oil, drizzle

1 x onion, roughly chopped

1 x large carrot, peeled, roughly chopped

1 x garlic bulb, smashed

4 x sprigs thyme

300ml red wine

Salt

Pepper

1L beef stock

3 x star anise

1 x cassia bark or cinnamon stick

1 tbs caster sugar

 

Roasted Carrots

1 bunch dutch baby carrots, stalks attached

2 tsp cumin, ground

Olive oil, drizzle

Butter, knob

 

Carrot Top Emulsion 

*(you can half this, it makes plenty, but it’s soo yummy!)*

½ bunch reserved carrot tops, washed

½ bunch parsley

½ bunch dill

1 x shallot, diced

1 x garlic clove, diced

2 tbs apple cider vinegar

1 tbs whole grain mustard

pinch salt

¼ cup water

1 cup grapeseed oil

 

NOTE: I use a pressure cooker for this, but you could just use a casserole dish and either leave it on the stove or chuck it into a 150C oven for four to five hours.

 

 

METHOD

 

Beef Cheeks

  1. Heat your pressure cooker until hot, add olive oil and butter, when hot, add two beef cheeks at a time to sear each side until golden browned. Remove and set aside then repeat with the next two.

  2. Add another drizzle of olive oil and butter, then add the chopped up vegetables, sauté until the onion is translucent, then add beef and wine, reduce wine down by half, add stock and remaining ingredients. Set pressure cooker on high for at least 90 minutes or read manufacturers instructions.

  3. Check tenderness, if ready, remove beef cheeks and rest on a plate.

  4. Strain the juices from the pressure cooker, transfer to a saucepan and reduce by ½ - ¾ or until sticky and a desired texture. When at desired consistency, place beef cheeks back in, heat through and cover in the glaze. Set aside. 

 

Roasted Carrots

  1. Preheat oven to 180C.

  2. Cut the stalks of the carrots 1cm from the top of the carrot, remove grit from carrot and place in a baking tray. Drizzle with oil, cumin and salt, massage oil over carrots and roast in the oven for 30-40 minutes or until golden and tender.

  3. Remove from oven and place a few knobs of butter over carrots whilst hot and let melt, mix through and set aside.

 

Carrot Top Emulsion

  1. Mix all ingredients, but the oil into a blender, process until smooth, then slowly pour the oil in with the motor running. Remove from blender, strain and set aside.

 

To Serve

  1. Place one beef cheek on each plate, ladle the glaze over, place a few carrots and spoon some carrot top emulsion.

 

 

 

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© 2016 Mimi Baines 

Photographs of Mimi © of Millie Brown  

http://www.milliebrown.com.au/