Braised Cape Grim Beef Cheeks with Cauliflower Puree - Chef Recipe by Andrew Braham

Braised Cape Grim Beef Cheeks with Cauliflower Puree - Chef Recipe by Andrew Braham

Ingredients

"Braised beef cheeks are synonymous with classic French cookery, traditionally served with lashings of rich potato puree. Our version at State of Grace takes on a slightly lighter approach with the raw shaved cauliflower offering a fresh flavour and some textural crunch." – Andrew Braham, Head Chef.

10 beef cheeks
3L red wine
6L white chicken stock
1L veal jus
1kg peeled carrots
2kg brown onions, peeled and halved
1kg celery, halved
300g garlic, halved
240g thyme
10g black peppercorns
10g fennel seeds
Salt and pepper to taste
Knob of butter

Cauliflower puree:

400g cauliflower, chopped
260g cream
160g milk

To serve:

Raw shaved cauliflower to serve
Olive oil
Salt and pepper
Sliced chives
Deep-fried saltbush

Method

Place a large rondeau pan on a high heat, add oil and seasoned cheeks. Colour evenly. Once the cheeks are browned off, start roasting the mirepoix, firstly the carrots followed by the onions, celery and garlic.

Do each vegetable individually as they will all take different times to colour.

Combine cheeks, vegetables, herbs and spices in a large gastronorm (stainless steel pan), cover with red wine and marinate for 24 hours.

The next day, strain the wine from the rest of the ingredients into a large pot and bring to a boil over a high heat. Reduce the wine by half, add chicken stock and jus, bring back to the boil and pour over the cheeks and vegetables.

Cover gastronorm with baking parchment and a double layer of foil, place in oven set at 160 C and cook for 4-5 hours.

The cheeks should be tender yet still hold their shape. Let them cool before removing them onto a draining rack. Strain braising liquor and reduce for sauce, bring to the boil and add a knob of butter.

Place beef cheeks into sauce and baste on a regular basis to develop a thick glaze.

Cauliflower puree:

Combine all ingredients in a pan and bring to the boil. When cauliflower is tender, strain and retain the liquid.

Place cauliflower in a blender and process on a high speed until smooth. Add cooking liquid to obtain desired thickness, taste and season. Pass through a fine sieve.

To serve:

Dress a warm plate with a round of cauliflower puree, place glazed beef cheek on top of puree and arrange raw shaved cauliflower that has been dressed with olive oil and seasoned with salt and pepper. Sauce with red wine jus and finish with chives and deep-fried saltbush.

Enjoy with a glass of red, or Chocolate Porter.

Note:

During the Summer months, swap red wine for white wine and add a tablespoon of Dijon mustard to the sauce before serving. Cover beef in a fine herb mix of chives, tarragon and chervil.

Recipe provided by State of Grace


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