Masterchef Australia Beef Cheeks Recipe

Glazed Beef Cheeks with Jerusalem Artichokes Network Ten 10 …

WebJul 27, 2014 · Steps. 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 …

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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Beef Cheek Ragu (Slow Cooker or Oven) The Cooking …

WebAug 10, 2022 · Why you’ll love this recipe. So easy to make – only 20 minutes of hands-on time, then leave everything to simmer together in …

1. Set the pot to ‘sauté high temp’ and heat the oil. Coat the beef cheeks in the flour, add to the pot and brown on all sides. Set the vegetables aside in a bowl to be added at the end. Add all of the ragu sauce ingredients to the pressure cooker bowl.
2. If your slow cooker/crockpot has a sauté setting, coat the beef cheeks in flour, salt and pepper and sauté them directly in the pot until browned on all sides. If not, heat the olive oil in a frying pan and brown the coated beef cheeks on all sides before adding to the slow cooker.

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