Dimples Ximenez Beef Cheeks with Cauliflower Puree
Dimples Ximenez Beef Cheeks with Cauliflower Puree

Dimples Ximenez Beef Cheeks with Cauliflower Puree

 
$49.99
 

INCLUDED items

  • 800g-1kg Grass Fed Angus beef cheeks (2 packs - 400-500g)
  • 400ml Pedro Ximenez sherry wine
  • 400ml cups beef stock
  • 1 carrots
  • 1 brown onion
  • 1 garlic bulb
  • 100g Roast Peppers
  • 25g whole coffee beans
  • 1/2 bunch thyme
  • 1 head of cauliflower
  • 300 ml thickened cream

    pantry items (not included)
  • 2 tbsp olive oil
  • 4tbsp unsalted butter
  • 1 tsp red wine vinegar
  • Salt
  1. Roughly chop carrots onion and garlic

  2. Cheeks are pre-trimmed but if need remove any excess fat or silver skin, keeping them in large pieces expect 5–6 pieces. Season generously with salt.

  3. Heat half the olive oil in a large pot or dutch oven over high heat. Sear the beef cheeks on each side for 2 minutes until deeply browned — you're looking for a tight, lacquered crust to form before you turn them. Don't rush this step. Remove and set aside.

  4. Add the remaining olive oil, then the carrots and onion. Cook for 10 minutes, then add the garlic. Cook for a further 2 minutes.

  5. Add the Pedro Ximenez, beef stock, thyme and coffee beans to the pot. Bring to a simmer, then reduce heat to low and nestle in the beef cheeks. Use the roasted capsicums to put a mask like cover on top of the cheeks - think Hanibal Lectar... jokes
    Place a lid on the pot and braise for 3–4 hours until the beef is tender and pulls apart easily.

  6. Once the beef is done, remove it from the pot. If the sauce is still thin, turn up the heat and reduce uncovered until it coats the back of a spoon.

    ***Remove the coffee beans, either put them in using a tea strainer that they can remain in or strain the sauce using a slotted laddie or sieve

  7. Stir through the red wine vinegar off the heat. Taste and adjust — you're looking for the sauce to brighten rather than taste of vinegar.

  8. For the cauliflower mash, cook the cauliflower until tender, then blend with the butter, heavy cream and salt until smooth.

  9. Serve the beef cheeks over the cauliflower mash with the sauce spooned generously over the top.


    ***Note the chard is suggested side