Slowly braised beef cheek
Chef: Simon Coombe Restaurant: Spinnakers Restaurant
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.