Braised Beef cheeks in Verjuice and Mustard Marinade - Maggie Beer recipe

1. 
   The other day I saw beef cheeks in Aldi, and remembered eating them as child. I never prepared them before, but realised they need to be slow cooked, as the muscles are very tough. I have searched the internet and decided to cook them Maggie Beer way. 
   It was delicious!
   
   Ingredients:
2. 1oo ml Olive oil
3. 4 shallots, chopped
4. 2 carrots, chopped
5. 2 celery stalks, chopped
6. 4 beef cheeks
7. 2 cups veal or beef stock
8. salt and black pepper to taste
9. 
   -Marinade
10. 2 tsp fennel seeds
11. 1 tbs brown sugar
12. 15 g fresh ginger, grated
13. 3 tbs dijon mustard
14. 1/2 cup verjuice (or white wine)
15. 
    Method:
    
    
    

    1. Preheat oven to 160*C.

       
       

       Place a medium size heavy cast iron pot over a medium to high heat, add 50 millilitres of Extra Virgin Olive Oil and sauté the shallots, carrot and celery until golden brown, remove from the pot and set aside. Season the beef cheeks with sea salt and seal with the remaining 50 millilitres of Extra Virgin Olive Oil.

       
       

       In a separate pan reduce the stock by half until you have approximately 250 millilitres. Return the vegetables with the beef cheeks, then pour over the stock with ½ cup of the marinade, and place in the preheated oven to cook gently for 2 – 2 ½ hours (or longer), or until the cheeks are meltingly tender but still holding their shape.

       Serve with juices and bitter greens and waxy potatoes, rice or polenta.

       
       

       
       

       
       

       

Govedji Obrazi

Neki dan sam ugledala govedje obraze u Aldiju, i sjetila se da sam ih zadnji put jela u djetinjstvu. Nisam ih nikada prije pripremala, ali znam da je meso jako zilavo i da je neophodno dugo ih kuhati na slaboj vatri. Malo sam istrazila internet i odlucila se za recept Maggie Beer (Australijska 'chefica')..Bilo je odlicno!

Potrebno:

1 dl maslinovog ulja

4 manja crvena luka, sjeckana krupno

2 mrkve, sjecene

2 prutica celera, sjecenog

4 govedja obraza

2 solje teleceg ili govedjeg temeljca

so i biber prema ukusu

Marinada-

2 k (ko)morač sjemena (fennel)

1 K braon secera

15 gr svjezeg djumbira, rendanog

3 K senfa (Francuski)

1/2 solje bijelog vina (ili 'verjuice' - sok grozdja koje nije alkoholiziralo)

Nacin:

Ukljucite rernu na 160*C.

Zagrijte tavu sa teskim dnom, dodajte 50 ml ulja i prodinstajte luk, mrkvu i celer. Izvadite i stavite po strani. Zacinite govedje obraze i na preostalom ulju proprzite.

U drugoj posudi zagrijte temeljac i kuhajte dok 1/2 ne ispari. Vratite povrce u posudu sa obrazima, prelijte temeljcem, dodajte 1/2 solje marinade, pokrijte i smjestite u rernu. Pecite oko 2-2 1/2 sata (ili duze), tj dok meso ne omeksa ali da zadrzi svoj oblik.

Servirajte sa zelenom salatom i krompirom, rizom ili palentom.