Braised Beef Cheeks

By Chef Daniel Groom

 

Potato puree, baby spinach, braised shallots and red wine sauce
 Serves 4

 

FOR THE BEEF CHEEKS:
  • Beef cheek 4
  • Red wine 200ml
  • Bay leaf 1
  • Red wine sauce 75ml

Marinate the beef cheeks overnight in the red wine and bay leaf. Once marinated, drain the beef cheeks from the red wine, reserving the wine for the sauce.

Seal the beef cheeks in a hot pan getting a nice color all over. Allow to cool, place the beef cheeks and red wine sauce into a plastic vac-pac pouch, Seal the bag using a vac-pac machine on a setting of 35. Using a water bath circulator, cook the beef in the bath at a temperature of 80 degrees Celsius for 12 hours.

The beef cheeks can be held in the water bath during service at a temperature of 56 degrees Celsius.

FOR THE GARNISH
  • Desiree potatoes 2
  • Butter 70g
  • Thickened cream 200ml
  • Baby spinach 50g
  • Salt 20g
  • Small peeled shallots 3
  • Sugar 10g
  • Red wine sauce 20ml

Cook the potatoes in boiling water until soft, once soft drain the water and pass the potatoes and 60g of the butter through a mouli, mix through the warmed cream and season with salt.

For the shallots, warm a pan and melt the sugar until brown, add the shallots, 5g of butter and red wine sauce, cook out until the shallots are soft, you will need to add a touch of water during the cooking process so the sauce does not over reduce.

Wilt the spinach in a pan with 5g of the butter until soft.

FOR THE RED WINE SAUCE
  • Shallot 4
  • Garlic 3 cloves
  • Thyme 2 sprigs
  • Bay leaf 1
  • Red wine 200ml (reserved from the marinate)
  • Button mushrooms 50g
  • Veal stock 1 litre
  • Chicken stock 1 litre

In a tall pot cook the shallots, thyme, bay leaf and garlic until caramelized, then add the mushrooms and cook out until soft. Add the wine and reduce until a the sauce has a syrup consistency, then add the veal and chicken stock and reduce down to a sauce consistency. This should just coat the back of a spoon.

 

TO SERVE

Place the mash potato in the centre of a plate, then spinach on top of the mash. Remove the beef cheeks from the water bath, cut the bag open and place the cheeks on top of the spinach and mash potato, the shallots around the beef and finish with the red wine sauce. Enjoy!

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