Town on a Plate – Slow cooked beef cheek

From The Farmers Arms Hotel – Creswick

SLOW COOKED BEEF CHEEK WITH CREAMY MASH AND GREEN BEANS

This hearty dish is perfect comfort food for the colder months. Rich in flavour with ingredients sourced locally. It’s reasonably easy to prepare and if you don’t have a water bath, a slow cooker is a great alternative. Chef Adam Brook has added a flourish of gold salt to the serving plate (optional)

INGREDIENTS

2 kg beef cheek, trimmed
2 large carrots
1 leek
4 sticks of celery 1 litre red wine
3 springs of thyme 250 ml port
1 tablespoon butter

For serving…

3-4 potatoes green beans 20ml Water

METHOD

Cut beef cheeks into 4 pieces Roughly cut vegetables
Place beef cheeks, vegetables, wine, port and thyme in a cryovac bag and seal
Place in a water bath, bring to 80 degrees and cook for 36 hours. Alternatively, place in slow cooker and cook on low heat.
When tender place liquid and cheek into a pan with the the butter and reduce until sauce is thick and cheek is nicely coated.

TO SERVE

Serve on a bed of mashed potato, with juices from the pan and green beans

Mica Grange