THE RED-SWELL CHEEK

(Our Play on Slow-Braised Beef Cheeks)

THE RED-SWELL CHEEK

Ingredients: 800g Beef cheeks (trimmed), 2 Red onions (pureed), 2 Carrots (minced), 4 cloves Garlic, 1 tsp Black pepper, 1 tsp Dried Thyme, 2 Bay leaves, 500ml Red Wine, 200ml Beef stock, 1 tbsp Honey...

Ingredients

  • 800g Beef cheeks (trimmed)
  • 2 Red onions (pureed)
  • 2 Carrots (minced)
  • 4 cloves Garlic
  • 1 tsp Black pepper
  • 1 tsp Dried Thyme
  • 2 Bay leaves
  • 500ml Red Wine
  • 200ml Beef stock
  • 1 tbsp Honey

Cooking Method

  1. The Scorch Sear beef cheeks on max heat until they are dark, charred blocks; remove.
  2. The Architect Fry onion and carrot puree in the beef fat for 10 minutes until sweet and jam-like.
  3. The Bloom Add spices and garlic with a 50ml splash of wine; fry until the aromatics are deep and woody.
  4. The Swell Add remaining wine, stock, and honey; return beef. Simmer covered for 100 minutes until the collagen turns to silk.
  5. The Final Flourish Top with raw fresh parsley and extra virgin olive oil.

Cuisine: French

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