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An exclusive braised beef recipe, prepared and shared by Irish chef Wade Murphy, one of the speakers at 2015 Food on the Edge event in Galway.
For the Cheeks
- Beef 2,5 kg cheek, trimmed of sinew and silverskin
- Carrot 500 g, peeled and roughly diced
- Onion 500 g, (Spanish) diced
- Thyme 25 g
- Garlic 1 bulb, sliced in half
- Celery 1 head, roughly chopped
- Leek 2, washed and sliced
- Bay 2 leaves
- Red Wine 600 ml
- Sunflower oil 50 ml
- Sea salt
- Black pepper cracked
- Beef stock 2 l, or chicken stock
For the Carrot Puree
- Recipe category Main course
- Recipe yield 4
For the Cheek
Preheat the oven to 90°C
Add the Sunflower Oil to a thick bottomed pan and put on medium to high heat.
Season the beef cheeks heavily with sea salt and pepper.
Gently place the cheeks in the pot and sear until both sides are golden brown and put into a deep casserole dish.
Add the diced vegetables, bay leaf, and thyme to the same pot you seared the cheeks in.
Sweat until the vegetables are caramelized and have a dark golden colour.
Add the red wine and bring to a boil. Add the vegetable and wine mixture to the pot with the beef. Add the stock until beef is just covered.
Put a layer of parchment and then place the top onto the casserole dish.
Cook at 90°C for 12hrs.
After 12 hours in the oven remove the beef and allow it to cool slightly in the cooking liquid.
Once it has cooled enough remove the cheeks from the liquid and place between 2 trays and place a weight on the top tray.
Press the beef cheek for at 4 hours in the fridge.
Whilst the cheek is pressing you can pass the braising liquid through a fine chinois/sieve into a wide based pot and reduce to a glaze.
For the Carrot Puree
Melt the butter on a low heat. Add the carrots, salt, sugar, herbs, and star anise. Cover with parchment paper.
Cook for 10 minutes, without too much colouring. Add the stock and cream and allow the simmer gently for 20 mins. Add the lemon juice and cook further till the cream is reduced and has thickened and the carrots are soft.
Remove the star anise and the tied herbs.
Blend in a blender till smooth pass through a fine tammis sieve.
Chill till needed Serving: Cut the beef cheeks in half at an angle so each portions is triangle shaped.
Warm your reduced glaze in a large pot and add cheeks to your glaze.
Place the pot in a preheated oven for 10-12 mins or until hot right through. Baste cheeks every 3-5 minutes.
Once cheeks are hot and glazed warm the carrot puree.
Place the puree however you want in a bowl and place the cheeks on top.
Spoon over the glaze and serve.
In 1826 we garnish the dish with crispy fried shallot rings, pickled carrot and micro carrot tops.
Happy Cooking, Wade.