Roast and braised beef with mustard leaves

SERVES 4-6 // PREP TIME 30 MINS // COOK 3 HRS (PLUS MARINATING, RESTING)

“We use different mustard leaves throughout the season,” says Waddell. “Chinese mustard and mustard elk are perfect. Large red mustard leaves are a delicious addition, either raw, grilled or poached in brown butter.” Begin this recipe a day ahead.

2 beef cheeks (400gm each), trimmed 500 ml (2 cups) red wine

½ bunch thyme

1 onion, coarsely chopped

1 head of garlic, halved horizontally

2½ tbsp olive oil, plus extra for drizzling

500 ml (2 cups) beef stock

800 gm beef sirloin, cap on, at room temperature

Picked mustard leaves, to serve PICKLED MUSTARD SEEDS

60 gm mixed mustard seeds

125 ml (½ cup) chardonnay vinegar 20 gm caster sugar

60 ml (¼ cup) olive oil

MUSTARD GLAZE

160 ml (2/3 cup) red wine

350 ml beef stock

50 ml soy sauce

10 gm caster sugar Juice of 1 lime

1 tbsp English mustard

2 tbsp Dijon mustard

20 gm cold butter, chopped

1 Place beef cheeks in a non-reactive container with a lid. Add wine, thyme, onion and garlic and toss to combine. Seal with lid and refrigerate overnight, turning occasionally.

2 For pickled mustard seeds, place seeds in a small saucepan, cover with water and bring to the boil over high heat. Reduce heat to medium and simmer (5 minutes). Strain and rinse well then transfer to a container with a lid. In the same pan combine vinegar and sugar, place over medium heat and stir until sugar has dissolved (2 minutes). Pour pickling liquid over seeds, add olive oil then cover and set aside at room temperature overnight. Makes 100gm.

3 Remove beef cheeks from marinade and pat dry. Heat oil in a large heavybased saucepan over high heat. Season beef cheeks and sear, turning frequently, until browned all over (5 minutes). Remove cheeks from pan and set aside on a plate. Add marinade to pan, bring to the boil and reduce rapidly by half, skimming off any impurities that rise to the top (5 minutes). Add beef stock and cheeks, bring to the boil, reduce heat to low and cover with a lid. Simmer for 3 hours or until beef cheeks are tender. 4 Meanwhile for mustard glaze, place wine in a small saucepan over high heat and boil rapidly until reduced by one-third (3-5 minutes). Stir in stock, soy, sugar and lime juice; reduce until thickened. Stir in mustards and bring to a simmer. Remove from heat and gradually whisk in cold butter. Makes 200ml. Keep warm until ready to serve.

5 Preheat oven to 140°C. Heat a large non-stick frying pan over high heat and drizzle with extra oil. Season sirloin and cook fat-side down until fat is golden (5-6 minutes). Rotate and cook on each uncooked side until browned on all sides (5-6 minutes).

6 Transfer beef to a wire rack placed in a roasting pan. Roast until internal temperature is 52°C when checked with a digital meat thermometer (20-25minutes). Alternatively, cook until desired degree; rest for 10 minutes before serving.

7 To serve, remove beef cheeks from braising liquid and discard liquid. Brush cheeks with mustard glaze, slice each in half and divide among plates. Slice sirloin and divide among plates. Spoon over pickled mustard seeds and top with mustard leaves, to serve.