(Serves 4)

2 beef cheeks (I'm going to get some Wagyu cheeks)
1/2 cup flour
1/2 cup clarified butter (Ghee)
1 medium onion finely chopped
1 carrot finally chopped
3 cloves garlic, chopped
1/4 cup tomato paste
420gm tin of chopped tomatos
1 cup dry white wine
1 cup dry red wine
5 cups beef stock
A couple of fresh bay leaves (if possible)
salt and pepper to taste
Fresh thyme to taste


Heat the butter in a braising dish. Dust the cheeks with flour and cook in
the dish til brown.
Remove from the dish and add the onion, carrot, garlic, and tomato paste.
Cook gently till the vegetables have softened.

Add the beef cheeks back to the pan, add the tomatos, both wines and beef
stock. Add the bay leaves and then place on a tight fitting lid.

Place into a preheated over at 180C for 1 hour.

Remove from oven and check the liquid level. Turn the oven down to 160C
and cook for a further 2 hours. Check again during the cooking time to
make sure you aren't losing too much liquid. If it's getting too dry, add
a little more stock ----- not wine.

Remove from the oven after 3 hours and allow to rest for 30mins before
serving.


If you are serving as a family meal then leave the sauce as is. If you
wish to serve as a dinner party dish, once you have removed the dish from
the oven remove the meat and allow to rest somewhere warm and covered.
Strain the sauce into a clean saucepan and reduce the sauce consitency.
Carve the meat when rested and pour over the sauce. Sprinkle with fresh
thyme.


(Courtesy Gillian Hirst)

--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

In article > ,
PeterL > wrote:

> (Serves 4)
>
> 2 beef cheeks (I'm going to get some Wagyu cheeks)

<snipped>

I pressure cook them for 30 minutes with Onions, Garlic, 1 carrot, one
celery stalk, and a bit of lemon pepper.

Strain to refrigerate and defat, then shred, add back a little liquid,
some chili powder and a little Cumin. Re-heat together.

Set aside in a dish along with separate dishes of sliced avocado,
tomato, shredded lettuce, sliced black olives and shredded cheese.

Oh, and a bowl of salsa (not shown in the pic).

"Plates" are pre-cooked corn tortillas:

http://i39.tinypic.com/2e6dkl3.jpg

And:

http://i20.tinypic.com/2dgw7ky.jpg

(fresh rosemary and mexican oregano were added to the original cook
since I had them on hand!)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet > wrote in newsmpomelet-FE66E9.05360121062009
@news-wc.giganews.com:

> In article > ,
> PeterL > wrote:
>
>> (Serves 4)
>>
>> 2 beef cheeks (I'm going to get some Wagyu cheeks)
>
> <snipped>
>
> I pressure cook them for 30 minutes with Onions, Garlic, 1 carrot, one
> celery stalk, and a bit of lemon pepper.
>
> Strain to refrigerate and defat, then shred, add back a little liquid,
> some chili powder and a little Cumin. Re-heat together.
>
> Set aside in a dish along with separate dishes of sliced avocado,
> tomato, shredded lettuce, sliced black olives and shredded cheese.
>
> Oh, and a bowl of salsa (not shown in the pic).
>
> "Plates" are pre-cooked corn tortillas:
>
> http://i39.tinypic.com/2e6dkl3.jpg



That's OK if'n you want shredded meat.


Some of us like to chew our dead cow, rather than gum it ;-P



>
> And:
>
> http://i20.tinypic.com/2dgw7ky.jpg


Love the fresh herbs in there.


>
> (fresh rosemary and mexican oregano were added to the original cook
> since I had them on hand!)


A 'neighbour' down the road (about 1k away) has a rosemary hedge. The
sucker is about 8' tall and going in to cut some of it off is like going
into a nice scented jungle :-)

I'm going to be on the lookout for Wagyu cheeks tomorrow/today.

I have a hankering...........



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous