Cheeks are a beautiful cut of meat. They should not be overlooked if what you seek is depth of flavour from your stew. They need slow and gentle cooking (I flash fried a piece as an experiment and I was chewing for a whilee) which ensures the meat is melt-in-your-mouth tender. The inclusion of Guinness & Cocoa powder yields a deep, dark, unctuous envelope for the incredibly tender meat.
Ingredients
500g beef cheek
2 onions
1 can of Guinness (425ml)
1 heaped teaspoon of Cocoa (unsweetened)
1 tin of chopped tomatoes
1 star anise
Salt
Cooking Oil
Method
Heat 2 tablespoons oil in a heavy oven-proof pot over a moderately high heat until hot but not smoking. Brown the beef, without crowding, on all sides, and transfer with tongs to a bowl. Add the onions & Star anise to the pot and cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 160oC.
Add the cocoa powder to the pot, stir and then add the stout. Stir again and increase heat to high. Boil rapidly for about 5 minutes.
Fish out the star anise and add the tin of tomatoes to the pot. Bring to a simmer and return the cheek (with any juices) to the pot, then cover and place in the middle of the oven. Leave this to braise for about 3 hours.
Once the 3 hours is up, remove the pot from the oven and shred the beef (this can be done with a spoon the meat will be that tender)! Season to taste and serve alongside some buttery mash and steamed greens.
The flavour of the cheek will intensify over a few days in the fridge so should you not wish to serve immediately or have left overs, you will be rewarded in the next couple of days with an even deeper deliciousness!
No comments:
Post a Comment