Beef Cheek Slow Cook
Turning the other Cheek:
As many Beef cheeks as you like as better to have and not need.
Trim the carapace or silvery bits by laying skin on board press knife between the meat and skin
bearing down and dragging. Dust the cheeks in potato or ordinary flour and sear in oven as high
as the machinery will take (fast and furious) …12 minutes should do.
Chop finely:
2 onions
As much good Ozzie garlic as you like….me 8 cloves
3 stems of celery
1 x red capsicum
Sea salt flakes & cracked pepper to taste
Handful of Italian/Flat parsley….Basilica…Thyme
Sweat this little menagerie up in the French La Creuset… remember to keep low and gentle
sauté going as it roots the ceramic base.
When the colours in these suckers is browning up….Pour a red in a large glass and toss the rest
into the Cast pot to de glaze the unit.
Add the worlds best demi glace below... or a cheats deep brown... "a small container of this
velvety nectar is enough”.
Place the dish into a slow oven 120C for 4 hours....checking the viscosity whilst clutching with
Tannic grip a newly opened Chianti Classico.
Serve with polenta/roasted tubers or go the Garlic mash.
*****
Semi-demi glace or a rich going down brown sauce
•
2 to 3 kgs veal or chicken bones sawed into 2-inch pieces
•
2 to 3 kgs beef marrow bones sawed into 2-inch pieces
•
2 to 3 bacon bones
•
Small tin tomato paste
•
1 tin crushed tomato
•
6 chopped onions
•
4 chopped carrot
•
4 chopped celery
•
2/3rds bottle dry red wine
•
1 bouquet garni or Thyme, 4 x garlic cloves, 4 x bay leaf
•
Salt and pepper
Preheat the oven to 250 degrees C. Dust the bones and roast for 1 hour. Remove the bones from
the oven and brush with the tomato paste and cook for 30 minutes more.
Combine the onions, carrots, garlic and celery together and wok them in olive oil Place the large
stockpot on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the
bottom of the pan for browned particles.
Put everything into a large stockpot with the tomato puree, bouquet garni and season with salt.
Add plenty of water bringing the liquid up to a boil and reduce to a simmer.
Simmer the stock for 6 to 8 hours until liquid will coat the back of a spoon, skimming regularly.
Remove from the heat and strain through chinoise or meshed strainer.
Massively reduced semi-demi-glace may be frozen in ice cube trays or small plastic tumblers for
future use… should be a jelly like, fine velvety substance…….rich as.
Roscoe King - mob: 0439761815 - a/h: 07-54446000 - email: Roscoetfdq@gmail.com - PO Box 505 4557
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