INGREDIENTS
Beef cheeks
| 4 beef cheeks, cleaned of sinew
100g fine salt 2 litre water Olive oil 750ml red wine 2 litre 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
| 500g mushrooms, cleaned
80g butter 4 cloves black garlic, peeled, sliced 2 tbsp thyme, picked |
Crispy kale
| 1 bunch kale, washed, stalks removed
Olive oil Murray River salt flakes |
Black pepper
METHOD
| 1. | Dissolve salt in water. Place beef cheeks into a container and pour over the brine. Cover and refrigerate overnight. |
| 2. | Remove beef cheeks from the brine and discard liquid. Place a induction compatible oven dish on medium heat Induction setting 7. Add oil and beef cheeks. Sear on both sides until beef is brown, approximately 5 minutes. |
| 3. | Add in 60ml of red wine to deglaze the pan. Simmer for a few minutes, Induction setting 4 until the wine has almost evaporated. Remove cheeks and meats juice and set aside in a bowl. |
| 4. | 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 oven dish. Cook on Induction setting 7 until blackened. |
| 5. | Add garlic and remaining wine. Bring to the boil on Induction setting 8. Add in peppercorns, kombu and stock. Bring to the boil then reduce to a simmer for 5 minutes, Induction setting 4. |
| 6. | Return beef cheeks and meat juices back to the oven dish and immerse in the braising liquid. |
| 7. | Place a scrunched sheet of baking paper flush against the braising liquid. Reduce the heat Induction setting 3 and cook for approximately 2 hours. |
| 8. | 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 removed beef and strain broth through a sieve. Discard solids. |
| 9. | Place a saucepan on high heat induction setting 8 and reduce broth to form a thick sauce, skimming any foam or fat. |
| 10. | Once reduced to a glazing consistency, strain again through a fine sieve. |
Mushrooms
| 1. | Clean mushrooms with damp paper towel and a soft brush to remove any dirt. Cut into wedges. |
| 2. | Place a frying pan on medium heat Induction setting 7. Add half the butter and cook until foaming. |
| 3. | Add the mushrooms in batches and season well. Increase heat Induction setting 8 and cook until mushrooms are golden. Add the garlic and remaining butter. |
| 4. | Once butter is melted add thyme leaves and season well. Remove from heat. |
Crispy Kale
| 1. | Pre heat oven on Conventional 180°C. |
| 2. | Place kale leaves on a baking paper lined multi-purpose tray. Drizzle with olive oil and season with salt and pepper. |
| 3. | Cook for 5-8 minutes until crisp. Check halfway through cooking time. |
To Serve
| 1. | Slice beef in thirds. Place reduced beef broth into a pan and add a tablespoon of water. Bring to the boil Induction setting 7. |
| 2. | Add the beef into the reduced sauce and glaze meat to coat. |
| 3. | Serve beef on a warm plate. Using a fork, break up the meat slightly. |
| 4. | Add mushrooms over beef and pour over sauce. Cover the beef with kale chips. |
Notes
|
- 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.
