Braised Beef Cheeks

INGREDIENTS

4 beef cheeks
3 tablespoon plain flour
3 tablespoons olive oil
3 tablespoons olive oil extra
1 leek, chopped into 1cm dice
1 onion, chopped into 1cm dice
3 cloves of garlic, squashed
1 carrot, chopped into 1cm dice
2 celery stalks, chopped into 1cm dice
2 tablespoon finely chopped fresh rosemary
2 tablespoon finely chopped fresh sage
2/3 cup tomato passata
2 tablespoons sherry vinegar
2 tablespoons soy sauce
6 juniper berries
1 star anise
1 sprig thyme
1-2 litres of veal stock, heated to simmering point
1 teaspoon sugar

METHOD

Step 1

With the membrane side of the beef cheek close to the chopping board,use a zigzag motion with a sharp knife between the membrane and cheek. Discard membrane.

Step 2

Dust the beef cheeks with flour and in a shallow pan, heat the oil to medium and brown the beef cheeks on both sides, set aside.

Step 3

In a heavy based braising pan, heat the remaining oil and sauté the leek, onion, carrot and celery for 5 minutes, seasoning with salt and cracked pepper. Add the garlic and cook for 1 minute then add the rosemary, sage and tomato passata. Cook for 1 minute before adding the vinegar, soy sauce, juniper berries, star anise and thyme. Cook for 2 minutes, stirring to deglaze the dish, then place the beef cheeks on top of the vegetables and cover with the stock.

Step 4

Cover with baking paper then foil and place in an oven at 160 C for 3 hours or until the cheeks are very soft to the touch.

Step 5

To make the jus, strain off the braising liquid into a small pan, skim the oils off the top and discard the oil. Add the sugar to the jus and simmer until thick and glossy.

Step 6

Delicious with mashed spuds seasoned with a little nutmeg.