INGREDIENTS
Beef cheeks
4 beef cheeks, cleaned of sinew
100 g fine salt
2 litres water
Olive oil
750 ml red wine
2 litres brown chicken stock
2 brown onions, medium size
1 piece kombu
1 head garlic, cut in half
1 tbsp black peppercorns
2 bay leaves
Mushrooms
500 g mushrooms, cleaned
80 g butter
4 black garlic cloves, peeled, sliced
2 tbsp thyme, picked
Crispy kale
1 bunch kale, washed,
stalks removed
Olive oil
Salt flakes, to taste
Black pepper, to taste
METHOD
- Dissolve salt in water. Place beef cheeks into a container and pour over the brine. Cover and refrigerate overnight.
- Remove beef cheeks from the brine and discard liquid. Place an induction suitable gourmet casserole dish on mediumhigh heat, induction setting 7. Add oil and beef cheeks. Sear on both sides until beef is brown, approximately 5 minutes.
- Add 60 ml of red wine to deglaze the pan. Simmer for a few minutes, induction setting 4 until the wine has almost evaporated. Remove cheeks and meat juice and set aside in a bowl.
- Cut onions in half, top to tail, leaving the skin on. Add a tablespoon of oil and place the onions cut side down into the casserole dish. Cook on medium-high heat, induction setting 7 until blackened.
- Add garlic and remaining wine. Bring to the boil on induction setting 8. Add the peppercorns, kombu and stock. Bring to the boil then reduce to a simmer for 5 minutes on induction setting 4.
- Return beef cheeks and meat juices back to the casserole dish and immerse in the braising liquid.
- Place dish on shelf position 2. Select Combi mode: Fan Plus at 130°C + 3 hours + 60% moisture.
- Check 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 to form a thick sauce, skimming any foam or fat.
- Once reduced to a glazing consistency, strain again through a fine sieve.
Mushrooms
- Clean mushrooms with damp paper towel and a soft brush to remove any dirt. Cut into wedges.
- Place a frying pan on medium-high heat, induction setting 7. Add half the butter and cook until foaming.
- Add the mushrooms in batches and season well. Increase heat to induction setting 8 and cook until mushrooms are golden. Add the garlic and remaining butter.
- Once butter has melted, add thyme leaves and season well. Remove from heat.
Crispy kale
- Preheat oven on Conventional at 180°C.
- Place kale leaves on a baking paper lined multi-purpose 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 beef in thirds. Place 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 meat to coat.
- Serve 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 kale chips.
Hints and tips
- Beef cheeks can be prepared up to two days in advance. Cooked beef cheeks can be frozen for at least 1 month.
- Any variety of mushrooms can be used for this dish, such as pine mushrooms, swiss brown, Portobello or shitake.
APPLIANCE / FUNCTION
Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
