INGREDIENTS
Beef Cheek
2 whole premium beef cheeks, trimmed and halved
5 sprig of thyme
1½ litres chicken stock
2 bay leaves
5 juniper berries
3 star anise
5 white peppercorns
Pinch of Murray River Sea Salt
Rocket Oil
1kg rocket, steamed
500ml grapeseed oil
To serve
Fresh green salad
METHOD
Beef Cheeks
- Trim the beef cheeks of any excess fat and sinew.
- Place beef cheeks, thyme, spices and chicken stock into a deep solid steam tray.
- Please in the Pressure Steam Oven and pressure steam for 1 hour at 120°C.
- Remove the beef from the oven and rest for 15-20 minutes.
- Place two cups of the cooking liquid in a saucepan and reduce by half over medium heat, Induction setting 6.
Rocket Oil
- Blend the rocket in a blender, add the grapeseed oil and blend until smooth.
- Transfer puree to a saucepan and cook on low heat, Induction setting 1-2 for 30 minutes. Use a thermometer to ensure cooking temperature of 70°C.
- Cool overnight and strain the following day.
To Serve
- Place beef cheek on each plate, drizzle a tablespoon of rocket oil on each plate. Spoon over the reduced chicken stock.
- Beef cheek can be served with fresh green salad and hand cut chips.
Note
- Cooking juices will keep in the refrigerator for one week, or in the freezer for up to 6 months.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
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