This recipe makes a lovely slow-cooked dark beef cheeks. Don’t be afraid of the amount of sherry and wine used – the alcohol is cooked off. Beef cheeks are a tough, lean cut of meat when braised or cooked slowly produces a tender and delicious result.
INGREDIENTS
1.8kg beef cheeks, trimmed of sinew and quartered
120g olive oil
400g carrots, quartered
20g garlic
300g onions, quartered
700ml sweet sherry
700ml red wine
3 bay leaves
1 head cauliflower, broken into florets
180g cream
40g butter
Chop the carrot, garlic and onion at Speed 5 for 15 seconds. Add 60 g olive oil and cook at 100C for 20 min.
While the veges are sautéing, heat the remaining olive oil in a large roasting pan and brown beef cheeks and set aside. Stir in the sherry, red wine, bay leaves, 500ml water and season with salt and pepper.
Add the sautéed vegetables and return the beef cheeks to the roasting dish. Seal the roasting pan with foil and bake at 150C for 3 – 4 hours.
Steam the cauliflower in the Varoma for 20-25 minutes at Varoma temp, Speed Soft. To make the cauliflower cream puree the cooked cauliflower, cream and butter at 80C, Speed 8 for 1 minute.
Serves 6 - 8.
