Pressure steamed beef cheek
24 hours
2 hours


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


Beef Cheeks

  1. Trim the beef cheeks of any excess fat and sinew.
  2. Place beef cheeks, thyme, spices and chicken stock into a deep solid steam tray.
  3. Please in the Pressure Steam Oven and pressure steam for 1 hour at 120°C.
  4. Remove the beef from the oven and rest for 15-20 minutes.
  5. Place two cups of the cooking liquid in a saucepan and reduce by half over medium heat, Induction setting 6.

Rocket Oil

  1. Blend the rocket in a blender, add the grapeseed oil and blend until smooth.
  2. 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.
  3. Cool overnight and strain the following day.

To Serve

  1. Place beef cheek on each plate, drizzle a tablespoon of rocket oil on each plate. Spoon over the reduced chicken stock.
  2. Beef cheek can be served with fresh green salad and hand cut chips.


  • Cooking juices will keep in the refrigerator for one week, or in the freezer for up to 6 months.



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1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



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