Ingredients
100ml Extra Virgin Olive Oil
4 shallots roughly chopped
2 carrots roughly chopped
2 celery stalks roughly chopped
600g beef cheeks
500ml stock
To taste freshly cracked black pepper
To taste salt flakes
Marinade
2 tspn fennel seeds
1 tbspn brown sugar
15g fresh ginger
3 tbspn dijon mustard
125ml Verjuice
100ml Extra Virgin Olive Oil
4 shallots roughly chopped
2 carrots roughly chopped
2 celery stalks roughly chopped
600g beef cheeks
500ml stock
To taste freshly cracked black pepper
To taste salt flakes
Marinade
2 tspn fennel seeds
1 tbspn brown sugar
15g fresh ginger
3 tbspn dijon mustard
125ml Verjuice
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Methods
1
Preheat oven to 160C.
2
Place a medium size heavy cast iron pot over a medium to high heat, add 50 millilitres of Extra Virgin Olive Oil and sauté the shallots, carrot and celery until golden brown, remove from the pot and set aside.
3
Season the beef cheeks with sea salt and seal on the pan with the remaining 50 millilitres of Extra Virgin Olive Oil.
4
In a separate pan reduce the stock by half until you have approximately 250 millilitres. Return the vegetables with the beef cheeks, then pour over the stock with ½ cup of Verjuice and the marinade, and place in the preheated oven to cook gently for 2 – 2 ½ hours, or until the cheeks are meltingly tender but still holding their shape.
5
Serve with juices, bitter greens and waxy potatoes.
1
Preheat oven to 160C.
2
Place a medium size heavy cast iron pot over a medium to high heat, add 50 millilitres of Extra Virgin Olive Oil and sauté the shallots, carrot and celery until golden brown, remove from the pot and set aside.
3
Season the beef cheeks with sea salt and seal on the pan with the remaining 50 millilitres of Extra Virgin Olive Oil.
4
In a separate pan reduce the stock by half until you have approximately 250 millilitres. Return the vegetables with the beef cheeks, then pour over the stock with ½ cup of Verjuice and the marinade, and place in the preheated oven to cook gently for 2 – 2 ½ hours, or until the cheeks are meltingly tender but still holding their shape.
5
Serve with juices, bitter greens and waxy potatoes.
