Name: Braised beef cheeks with baby carrots and cavolo nero
Prep time: 40 min
Cook time: 315 min
Total time: 355 min
Yield: 6
Ingredients: 80 ml olive oil (1/3 cup); 6 beef cheeks (about 280gm each), trimmed; 2 golden shallots, finely chopped; 2 celery stalks, coarsely chopped; 1 carrot, coarsely chopped; 1 garlic clove, crushed; 5 thyme sprigs; 1 cinnamon quill; 1 fresh bay leaf; 3 juniper berries; 1 clove; 200 ml dry white wine; 200 ml port; 1.5 litres chicken stock (6 cups); 2 bunches baby carrots, trimmed; 120 gm butter, coarsely chopped; 2 bunches cavolo nero, trimmed; To serve: soft polenta (optional)

“The melt-in-your-mouth braised beef cheeks at Il Bàcaro are the best I’ve ever had. Please ask chef David Dellai to share his recipe.”

Josh Perrin, Prahran, Vic

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Ingredients

80 ml olive oil (1/3 cup)

6 beef cheeks (about 280gm each), trimmed

2 golden shallots, finely chopped

2 celery stalks, coarsely chopped

1 carrot, coarsely chopped

1 garlic clove, crushed

5 thyme sprigs

1 cinnamon quill

1 fresh bay leaf

3 juniper berries

1 clove

200 ml dry white wine

200 ml port

1.5 litres chicken stock (6 cups)

2 bunches baby carrots, trimmed

120 gm butter, coarsely chopped

2 bunches cavolo nero, trimmed

To serve: soft polenta (optional)

Method

Main

1.Preheat oven to 160C. Heat half the olive oil in a frying pan over high heat, add cheeks, season to taste and cook, turning once, until browned (1-2 minutes each side). Set aside.

2.Heat remaining oil in a large casserole over high heat, add vegetables and garlic and stir occasionally until tender (7-10 minutes). Add herbs and spices, deglaze with wine and port, reduce until almost evaporated (5-6 minutes). Add stock, bring to the simmer, add cheeks, cover and roast until very tender (3-4 hours), then remove cheeks with a slotted spoon and keep warm. Reduce braising liquid over medium-high heat to a sauce consistency (25-35 minutes), set aside and keep warm.

3. Meanwhile, bring carrots, 80gm butter and 1 litre water to the simmer in a saucepan over medium heat and simmer until carrots are tender (10-15 minutes), then remove with a slotted spoon. Keep warm. Reduce cooking liquid until light caramel (15-20 minutes). Just before serving, toss through carrots and season to taste.

4.Meanwhile, combine cavolo nero and 50ml water in a saucepan over low heat, season to taste, cover and cook until wilted (2-3 minutes), then toss through remaining butter. Serve beef cheeks, sauce, carrots and cavolo nero hot with polenta.

This recipe is from the June 2011 issue of Australian Gourmet Traveller.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Profile Claire Delmar

Ingredients

Method

Main

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