INGREDIENTS
Beef cheeks
100 g cooking salt
2 litres (8 cups) warm water
4 beef cheeks, cleaned of sinew
60 ml (¼ cup) olive oil
750 ml (3 cups) red wine
2 brown onions
1 head garlic, cut in half
1 tbsp black peppercorns
1 piece kombu
2 litres (8 cups) homemade or store-bought brown chicken stock
2 bay leaves
Mushrooms
80 g butter
500 g mushrooms, such as pine mushrooms, swiss brown, Portobello or shitake, roughly chopped
4 black garlic cloves, peeled, thinly sliced
2 tbsp thyme leaves
Crispy kale
1 bunch kale, stalks removed
2 tbsp olive oil
Salt flakes and pepper, to taste
Miele accessories
METHOD
Beef cheeks
- Dissolve salt in the warm water. Place the beef cheeks into a container and pour over the brine. Cover and refrigerate overnight.
- Remove the beef cheeks from the brine and discard the liquid. Heat 2 tablespoons of oil in a gourmet oven dish on medium-high heat, induction setting 7 for 5 minutes. Add the beef cheeks and sear on both sides until the beef is brown, approximately 5 minutes.
- Add 60 ml of the red wine to deglaze the pan. Simmer for a few minutes, on induction setting 4, until the wine has almost evaporated. Remove the cheeks and meat juice and set aside in a bowl.
- Cut the onions in half, top to tail, leaving the skin on. Add a tablespoon of oil and place the onions cut side down into the oven dish. Cook on medium-high heat, induction setting 7 for 10 minutes or until the onion is blackened.
- Add the garlic and remaining wine. Bring to the boil on high heat, induction setting 8. Add the peppercorns, kombu and stock. Bring to the boil then reduce to a simmer on induction setting 4 for 5 minutes.
- Return the beef cheeks and meat juices back to the casserole dish and immerse in the braising liquid. Add the bay leaves.
- Place the oven dish on shelf level 2. Select Combi mode: Fan Plus at 130°C + 60% moisture for 3 hours or until cheeks are tender.
- Check if the beef cheeks are tender with a fork. If the meat is pulling apart with no resistance, it’s ready. Allow the meat to cool in the liquid for at least 1 hour. Once cooled, remove beef and strain broth through a sieve. Discard solids.
- Place a saucepan on high heat, induction setting 8 and reduce broth for 20 minutes to form a thick sauce, skimming any foam or fat.
- Once reduced to a glazing consistency, strain again through a fine sieve.
Mushrooms
- Place a frying pan on medium-high heat, induction setting 7. Add half the butter and cook until foaming.
- Add the mushrooms to the pan and season well. Increase the heat to induction setting 8 and cook until the mushrooms are golden. Add the garlic and the remaining butter.
- Once the butter has melted, add the thyme leaves and season well. Remove from the heat.
Crispy kale
- Preheat the oven on Conventional at 180°C.
- Place the kale leaves on a universal tray. Drizzle with olive oil and season with salt and pepper.
- Cook for 5-8 minutes until crisp. Check halfway through cooking time.
To serve
- Slice the beef in thirds. Place the reduced beef broth into a pan and add a tablespoon of water. Bring to the boil on high heat, induction setting 7.
- Add the beef into the reduced sauce and glaze the meat to coat.
- Serve the beef on a warm plate. Using a fork, break up the meat slightly.
- Place the mushrooms on top of the beef and pour over sauce. Cover the beef with crispy kale.
Hints and tips
- The beef cheeks can be prepared up to two days in advance. Cooked beef cheeks can be frozen for at least 1 month.
- Black garlic can be made using our warming drawers. Refer to this recipe for more details.
- This recipe can also be cooked in a conventional oven. Follow steps 1-6. For step 7 – Cover the oven dish with a lid or foil and place in the oven on shelf level 2. Cook on Fan Plus at 130°C for 3 hours. Set the minute minder at 2 hours 15 minutes to remove the foil and cook uncovered for the last 45 minutes. Cook until the beef cheeks are tender.
APPLIANCE / FUNCTION
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
