Slow-Cooked Beef Cheeks with Mash and Oli & Vine Rouille

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Makes 10, scale as needed.

Ingredients

Amount	Measure	Name
2	each	Beef Cheek
5	g	Salt
5	g	Black Pepper (ground)
100	g	Plain White Flour
12	g	Brown Onion (brunoise)
12	g	Carrot (brunoise)
12	g	Celery (brunoise)
2	each	Garlic Cloves (minced)
12	g	Tomato Paste
125	mL	Red Wine
750	mL	Beef Stock
7	each	Thyme Stalks
2	each	Dried Bay Leaves
2	g	Black Peppercorns
2	g	Meadow Lea Original Spread
100	mL	Simply Vegetable Oil
2	each	QBA White Bread Roll
2	g	Saffron Threads
100	mL	Water
50	mL	White Vinegar
100	g	Oil & Vine Mayonnaise
2	g	Sweet Paprika (ground)
2	g	Salt
2	g	Black Pepper (Ground)
7	each	Potatoes
5	g	Salt
5	g	Black Pepper (Ground)
75	g	Meadow Lea Original Spread
62	mL	Full Cream Milk
12	each	Variety of Seasonal Vegetables
625	mL	Cornwell’s Apple Cider Vinegar
250	mL	Water
200	g	White Sugar
12	g	Salt
12	g	Aromats (peppercorns, bay leaves, star anise)
2	each	La Famiglia Garlic Bread
2	g	Snow Pea Tendrils

Method

Beef Cheek and Jus:

Step One

Season the beef cheek with salt, pepper, and flour.

Step Two

Heat 40 ml of Simply Vegetable Oil in a roasting pot over medium-high heat. Sear the beef cheek on all sides until golden brown. Remove and set aside on a tray.

Step Three

In the same pot, add the onion, carrot, celery, and garlic. Add 5 ml more oil if needed. Cook until browned.

Step Four

Stir in tomato paste and cook for an additional 1-2 minutes.

Step Five

Return the beef cheek to the pot. Deglaze with red wine, then cover with beef stock.

Step Six

Add thyme, bay leaf, and peppercorns. Cover with a lid and cook at 150°C for 3-4 hours, or until the meat is tender.

Step Seven

Once tender, remove the beef cheek and set it aside.

Step Eight

Strain the sauce, discarding the vegetables. Set the sauce aside.

Step Nine

In a separate pot, make a roux by cooking equal parts flour and Meadow Lea Original Spread (10 gm each) until golden brown.

Step Ten

Slowly add the hot sauce, whisking continuously until the desired thickness is reached.

Step Eleven

Season with salt, pepper, and chopped thyme. Finish by stirring in 5 gm of Meadow Lea Original Spread to enrich the sauce.

Rouille:

Step One

Cut the QBA rolls into cubes and place them in a small bowl.

Step Two

In a ramekin, steep saffron threads in warm water and white vinegar. Let sit for 5-10 minutes.

Step Three

Pour the saffron liquid over the bread and allow it to absorb for 20-30 minutes.

Step Four

Blend the soaked bread with Oli & Vine Mayonnaise, sweet paprika, salt, and pepper until smooth.

Pickled Vegetables:

Step One

Clean and trim the vegetables. Blanch in boiling water, then refresh in ice water.

Step Two

In a pot, combine apple cider vinegar, water, sugar, salt, and aromats. Bring to a boil.

Step Three

Pour the hot liquid over the vegetables and let them pickle until the desired texture is achieved.

Mash:

Step One

Peel and cut potatoes into large cubes. Place them in a pot of cold water.

Step Two

Bring to a boil and cook until the potatoes are tender.

Step Three

Drain and pass the potatoes through a drum sieve into a bowl.

Step Four

While hot, fold in Meadow Lea Original Spread, salt, and pepper. Gradually mix in full cream milk until smooth.

To Serve:

Step One

Plate the slow-cooked beef cheek with mash.

Step Two

Spoon over the jus and place a portion of rouille on the side.

Step Three

Garnish with pickled vegetables and snow pea tendrils.

Step Four

Serve with La Famiglia garlic bread.

Message from chef Tim Gatt

I believe in striving for excellence in every aspect including as a chef, this saw me work at Tetsuyas were I learnt some amazing skills and techniques. I was then the successful recipient of the Oliver C Shaul Scholarship which allowed me to travel to Europe and work in some amazing establishments. Once returning I have now dedicated my career to education and the training of Australia’s upcoming young Chefs.

See more ideas from Tim Gatt