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)
2 kg beef cheek, trimmed
2 large carrots
4 sticks of celery 1 litre red wine
3 springs of thyme 250 ml port
1 tablespoon butter
3-4 potatoes green beans 20ml Water
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.
Serve on a bed of mashed potato, with juices from the pan and green beans