Ox Cheeks with Sherry and Poor Man's Potatoes

Beef Cheeks with Sherry and Poor Man's Potatoes Serves 6 Preparation: 25 minutes Cooking: 3 1/2 hours

Beef Cheeks with Sherry and Poor Man's Potatoes

Serves 6

Preparation: 25 minutes

Cooking: 3 1/2 hours

125 ml (1/2 cup) olive oil

1.5kg beef cheeks, trimmed (Note: mine were quite large so I also cut them in half)

2 carrots, roughly chopped

4 cloves of garlic, bruised

1 onion, thinly sliced

3 star anise, roasted

500ml (2 cups) Pedro Ximenez Sherry

500ml (2 cups) dry red wine

3 bay leaves

6 sprigs of thyme

flat leaf parsley to serve

Heat 60ml (1/4 cup) oil in a large heavy-based saucepan over high heat. Brown beef in 2 batches, turning for 3 minutes. Remove from pan and drain on paper towel. Reduce heat to medium-high, add remaining oil, carrots, garlic, onion and star anise and cook, stirring, for 10 minutes or until onion is browned. Add sherry and wine, stirring with a wooden spoon to loosen the brown bits from the bottom of the pan. Add bay leaves, thyme and 500ml (2 cups) of water and return beef to the pan. Bring to the boil, then cover with a lid, reduce heat to low and simmer for 3 hours or until beef is very tender (NOTE: I probably simmered mine for close to 4 hours) Using a slotted spoon, transfer beef cheeks to an oven tray and cover loosely with foil. Return the sauce to the boil, then simmer; occasionally skimming off impurities, for 10 minutes or until reduced by half. Strain sauce through a fine sieve, discarding the solids and return sauce to the pan. Add beef cheeks and warm through gently over a medium heat. Season to taste and scatter with torn parsley. Serve with Poor Man's Potatoes

Poor Man's Potatoes

60ml (1/4 cup) Extra Virgin Olive Oil

1 onion cut into wedges

1 red capsicum, thickly sliced

1 green capsicum, thickly sliced

4 cloves of garlic

3 bay leaves

800g large kipfler potatoes, peeled, cut into 1cm thick slices

5 saffron threads

Heat oil in a large saucepan over medium-high heat. Add onion, capsicums, garlic and bay leaves and cook for 15 minutes, stirring occasionally or until vegetables are tender. Add potato, saffron and 750ml of water, bring to the boil, then reduce heat to low and simmer gently for 35 minutes or until potatoes are tender.

 

Dish Prepared By Chef: FLEUR

MFH
February 8, 2012