100 g salt
2 litres (8 cups) water
4 beef cheeks, cleaned of sinew
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
500 g mushrooms, such as pine mushrooms, swiss brown, Portobello or shitake
80 g butter
4 black garlic cloves, peeled, sliced
2 tbsp thyme, picked
1 bunch kale, washed,
Salt flakes, to taste
Black pepper, to taste
- Dissolve salt in water. Place beef cheeks into a container and pour over the brine. Cover and refrigerate overnight.
- Remove the beef cheeks from the brine and discard liquid. Heat a gourmet oven dish on medium-high heat, induction setting 7 for 5 minutes. 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 for 10 minutes or until blackened.
- Add the 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 the beef cheeks and meat juices back to the casserole dish and immerse in the braising liquid. Add the bay leaves.
- Place dish on shelf level 2. Select Combi mode: Fan Plus at 130°C + 60% moisture for 3 hours or until cheeks are tender.
- Check 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.
- Clean the 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.
- Preheat the oven on Conventional at 180°C.
- Place the kale leaves on a baking paper lined universal tray. Drizzle with olive oil and season with salt and pepper.
- Cook for 5-8 minutes until crisp. Check halfway through cooking time.
- 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 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.