Slowly braised beef cheek

Chef: Si­mon Coombe Restau­rant: Spin­nakers Restau­rant

Port Douglas & Mossman Gazette - - FRONT PAGE -

HEAT oven to 220C. Saute onions, car­rots and mush­rooms in oil or but­ter for three min­utes, stir­ring the pan. Add gar­lic and saute for an­other minute, con­tin­u­ing to stir. Place veg­eta­bles into the bot­tom of a solid oven tray or dish. Brown beef cheeks all over in the same pan used to saute veg­eta­bles. Top the veg­eta­bles with the sealed beef cheek. Deglaze the pan with red wine and pour brais­ing liq­uid - an even mix­ture of stock, red wine and wa­ter - into the oven tray. Cover all in­gre­di­ents in oven tray with brais­ing liq­uid. Cover beef cheeks with bak­ing pa­per then put a firm lid on oven tray or wrap tightly with foil. Af­ter two hours, take dish out of the tray, re­move foil and turn the cheeks be­fore rewrap­ping and putting back in oven. Check again two hours later and cheeks should fall apart with fork. Once cooked, take cheek out and set aside lightly cov­ered with foil. Strain the liq­uid from bak­ing dish and re­tain the veg­eta­bles. Keep two cups of brais­ing liq­uid and pour into a pot and re­duce by half to make your own gravy. Mix the re­tained veg­eta­bles with the re­duced brais­ing liq­uid for a sauce, jus or gravy. Serve with mashed pota­toes and sea­sonal veg­eta­bles and top off with a de­li­cious mushroom sauce. Serves four.

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