Masterchef Australia Beef Cheeks Recipe

Glazed Beef Cheeks with Jerusalem Artichokes 10 play

WEBJul 27, 2014 · To serve, gently reheat glaze and place beef cheeks in to warm through. Reheat puree, if necessary, then divide between plates. Top with glazed beef cheeks, …

1. Place 1 tablespoon olive oil in a frypan and set over high heat. Season beef cheeks and add to frypan. Cook until browned on each side. Remove from frypan and place in a pressure cooker. Add stock and cook until tender, about 75 minutes. Turn pressure cooker off and allow to cool in stock. Alternatively, place 1 tablespoon olive oil in a large flameproof casserole and set over high heat. Add seasoned beef cheeks and cook until browned on each side. Add stock bring to a boil. Cover with a tight fitting lid, reduce heat to low and allow to simmer very gently until tender, about 3 hours. Add approximately ½ cup more stock or water, if necessary. Remove from heat and allow to cool in stock. Remove beef cheeks from stock, reserving stock and set aside.
2. To make the glaze, place 1 tablespoon olive oil in a saucepan and set over high heat. Add the beef bones and cook until dark brown. Add the onion, celery, carrot, mushroom and mandarin peel cook until deep golden brown. Add vinegar, port and wine and simmer until reduced by half. Add vegemite and stock from cooking beef cheeks and simmer for about 75 minutes or until thick and syrupy. Strain into a clean saucepan and set aside.
3. Preheat oven to 180C.
4. Place onions in a small baking tray with 20 grams butter and olive oil. Bake in oven until tender, basting frequently, about 30-35 minutes. Meanwhile, place vinegar and sugar in a small saucepan and cook over medium heat until reduced and slightly thickened. Add 25g butter to the vinegar and whisk to combine. Pour buttered vinegar over cooked onions and toss gently to combine. Cover and set aside, keeping warm.

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Braised Beef Cheeks with Pan Fried Gnocchi 10 play

WEBMake your own gnocchi with beef cheeks in a wine, fennel and tomato sauce. Masterchef Australia. Beef, butter, potato, fennel, stock.

1. Preheat oven to 200C.
2. To cook the beef cheeks, place olive oil in a flame proof casserole dish and set over high heat. Add beef cheeks and cook until browned. Add wine and cook for a minute to cook off alcohol. Add stock and bring to a simmer, reduce heat to low, cover and allow to simmer until beef cheeks are very soft, about 2 hours. Remove from heat. Remove beef from stock and shred. Set aside.
3. To make the sauce, place oil in a saucepan and set over high heat. Add the lamb bones, roughly chopped carrot, onion, garlic, celery and roughly chopped fennel and cook until caramelised. Add 600 ml water, thyme, parsley, peppercorns and salt and allow to simmer for 30 minutes. Remove from heat and strain into a clean saucepan. Add the diced carrot, fennel and white wine and allow to simmer until tender, about 10 minutes. Add butter, parmesan cheese and tomato and stir to combine. Remove from heat and set aside.
4. To make the garlic puree, place the garlic cloves on an oven tray, drizzle with olive oil and sprinkle with salt. Place in the oven to cook until soft, about 15 minutes. Remove from oven, peel garlic and pass through a sieve into a bowl. Set aside.

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