Ingredients
- 2 each Beef Cheek
- 5 g Salt
- 5 g Black Pepper (ground)
- 100 g Plain White Flour (White Wings Flour Plain 1 kg)
- 12 g Brown Onion (brunoise)
- 12 g Carrot (brunoise)
- 12 g Celery (brunoise)
- 2 each Garlic Cloves (minced)
- 12 g Tomato Paste
- 125 mL Red Wine
- 750 mL Beef Stock
- 7 each Thyme Stalks
- 2 each Dried Bay Leaves
- 2 g Black Peppercorns
- 2 g Meadow Lea Original Spread (Meadow Lea Original Spread 500g)
- 100 mL Simply Vegetable Oil (Simply Vegetable Oil 20 Litre)
- 2 each QBA White Bread Roll (QBA Artisan Dinner Roll 120 x 45g)
- 2 g Saffron Threads
- 100 mL Water
- 50 mL White Vinegar (Cornwell’s White Vinegar 750ml)
- 100 g Oil & Vine Mayonnaise (Oli & Vine Mayonnaise Whole Egg 14 kg)
- 2 g Sweet Paprika (ground)
- 2 g Salt
- 2 g Black Pepper (Ground)
- 7 each Potatoes
- 5 g Salt
- 5 g Black Pepper (Ground)
- 75 g Meadow Lea Original Spread (Meadow Lea Original Spread 500g)
- 62 mL Full Cream Milk
- 12 each Variety of Seasonal Vegetables
- 625 mL Cornwell’s Apple Cider Vinegar (Cornwell’s Apple Cider Vinegar 6 x 2L)
- 250 mL Water
- 200 g White Sugar
- 12 g Salt
- 12 g Aromats (peppercorns, bay leaves, star anise)
- 2 each La Famiglia Garlic Bread (La Famiglia Food Service 7 Inch Garlic Bread 24 Units)
- 2 g Snow Pea Tendrils
Method
Beef Cheek and Jus:
Step One
Season the beef cheek with salt, pepper, and flour.
Step Two
Heat 40 ml of Simply Vegetable Oil in a roasting pot over medium-high heat. Sear the beef cheek on all sides until golden brown. Remove and set aside on a tray.
Step Three
In the same pot, add the onion, carrot, celery, and garlic. Add 5 ml more oil if needed. Cook until browned.
Step Four
Stir in tomato paste and cook for an additional 1-2 minutes.
Step Five
Return the beef cheek to the pot. Deglaze with red wine, then cover with beef stock.
Step Six
Add thyme, bay leaf, and peppercorns. Cover with a lid and cook at 150°C for 3-4 hours, or until the meat is tender.
Step Seven
Once tender, remove the beef cheek and set it aside.
Step Eight
Strain the sauce, discarding the vegetables. Set the sauce aside.
Step Nine
In a separate pot, make a roux by cooking equal parts flour and Meadow Lea Original Spread (10 gm each) until golden brown.
Step Ten
Slowly add the hot sauce, whisking continuously until the desired thickness is reached.
Step Eleven
Season with salt, pepper, and chopped thyme. Finish by stirring in 5 gm of Meadow Lea Original Spread to enrich the sauce.
Rouille:
Step One
Cut the QBA rolls into cubes and place them in a small bowl.
Step Two
In a ramekin, steep saffron threads in warm water and white vinegar. Let sit for 5-10 minutes.
Step Three
Pour the saffron liquid over the bread and allow it to absorb for 20-30 minutes.
Step Four
Blend the soaked bread with Oli & Vine Mayonnaise, sweet paprika, salt, and pepper until smooth.
Pickled Vegetables:
Step One
Clean and trim the vegetables. Blanch in boiling water, then refresh in ice water.
Step Two
In a pot, combine apple cider vinegar, water, sugar, salt, and aromats. Bring to a boil.
Step Three
Pour the hot liquid over the vegetables and let them pickle until the desired texture is achieved.
Mash:
Step One
Peel and cut potatoes into large cubes. Place them in a pot of cold water.
Step Two
Bring to a boil and cook until the potatoes are tender.
Step Three
Drain and pass the potatoes through a drum sieve into a bowl.
Step Four
While hot, fold in Meadow Lea Original Spread, salt, and pepper. Gradually mix in full cream milk until smooth.
To Serve:
Step One
Plate the slow-cooked beef cheek with mash.
Step Two
Spoon over the jus and place a portion of rouille on the side.
Step Three
Garnish with pickled vegetables and snow pea tendrils.
Step Four
Serve with La Famiglia garlic bread.