Page 124 - COMING UNSTUCK by Sara tuck

slow-cooked This unassuming dish is

just the ticket for a grotty
beef cheeks winter’s night – the beef is
meltingly tender and packed
with flavour. Serve with the
silky cauliflower purée or
with cauliflower purée Paris Mash (see p168).

Serves 4-6 depending Trim beef cheeks to remove sinew and silvery bits and cut each
on appetite cheek in half. Heat half the oil in a large ovenproof casserole
dish and sear beef for a couple of minutes on both sides, in
4 x 400g (14 oz) beef cheeks batches, then set aside. Preheat oven to 150˚C (300˚F). Heat
¼ cup olive oil the remaining oil in the casserole dish over a medium heat then
1 large carrot, peeled, roughly add carrot, celery, onion, garlic, salt and pepper. Cook until just
chopped softened, about 12 minutes. Add wine, port, 1 cup of water, bay
1 stick celery, roughly chopped leaves, thyme, cloves and balsamic vinegar (if using), and return
1 onion, roughly chopped beef cheeks to the dish. Bring to a simmer on the cooktop then
6 garlic cloves, crushed transfer to the oven and cook for 4 hours. Allow to cool in
sea salt & freshly ground pepper the cooking liquid overnight. They will keep at this stage
1 bottle red wine for a couple of days in the fridge. (The longer the better for
⅓ cup port flavour!) On the afternoon of serving, remove beef from stock
3 bay leaves and strain stock into a large pot. Bring to the boil, then reduce
sprig of thyme to a gentle simmer for 25 minutes, until stock is dark and
8 whole cloves reduced. Mix cornflour with 1 tablespoon water and whisk into
2 tbsp fig balsamic vinegar stock. Cook for 2 minutes to thicken then return cheeks to the
(optional) pot and cook over a gentle heat until you are ready to serve – up
2 tsp cornflour (corn starch) to 35 minutes longer.
parsley or thyme to garnish
To prepare cauliflower, put the florets in a large pot with cream
Cauliflower purée: and butter. Cook over a medium-low heat until tender, about
1½ heads cauliflower, cut into 30 minutes. Transfer to a blender, whizz, season with plenty of
florets salt and pepper and keep warm until serving.
1 cup cream (heavy cream)
50g (2 oz) butter, cubed Spoon a helping of cauliflower onto each plate and top with one
sea salt & freshly ground pepper or two pieces of beef cheek. Spoon over some of the sauce, season
with salt and pepper and garnish with fresh parsley or thyme.

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