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DARK LAGER BRAISED BEEF CHEEKS WITH CHEESY IPA MASH & BEERY ONIONS – 2020 WINNER

1ST PLACE

DARK LAGER BRAISED BEEF CHEEKS WITH CHEESY IPA MASH & BEERY ONIONS – DAN HARRISON

 

BRAISED BEEF CHEEKS

INGREDIENTS

2 Beef Cheeks, sinew removed

1 Bottle Sydney Brewery Darlo Dark

2 small Garlic Cloves, slightly crushed with the flat of a knife

1 Bay Leaf

5 sprigs Fresh Thyme

1 tbsp Olive oil

750mL Beef Stock

 

METHOD

  1. Place the beef cheeks, beer, garlic & herbs in a bowl. Cover and leave to marinate in the fridge overnight.
  2. Preheat the oven to 140C
  3. Remove the cheeks from the marinade and pat dry. Place olive oil in a medium casserole over a high heat. Add the beef cheeks and caramelise well on both sides.
  4. Add the marinade back into the cheeks along with the beef stock. Bring to the boil, cover & transfer to the oven. Cook for 4 hours until the beef is tender.
  5. Once the beef is cooked remove from the pot and rest. Remove and discard the herbs and garlic. Place the casserole back over a high heat to reduce the liquid rapidly to a syrupy glaze.
  6. Add the beef cheeks and stir gently to coat. Keep warm until ready to serve.

CHEESY IPA MASH

INGREDIENTS

800g Red Washed Potatoes, peeled & chopped into large chunks

20g Unsalted Butter

20g Plain Flour

½ Cup Sydney Brewery Pyrmont Rye IPA

¼ Cup Thickened Cream

150g Mature Cheddar, coarsely grated

1 tsp Dijon Mustard

1 tsp Wholegrain Mustard

1 tsp Worcestershire Sauce

 ½ tsp Smoked Paprika

3 Spring Onions, finely sliced

METHOD

  1. Place the beef cheeks, beer, garlic & herbs in a bowl. Cover and leave to marinate in the fridge overnight.
  2. Preheat the oven to 140C
  3. Remove the cheeks from the marinade and pat dry. Place olive oil in a medium casserole over a high heat. Add the beef cheeks and caramelise well on both sides.
  4. Add the marinade back into the cheeks along with the beef stock. Bring to the boil, cover & transfer to the oven. Cook for 4 hours until the beef is tender.
  5. Once the beef is cooked remove from the pot and rest. Remove and discard the herbs and garlic. Place the casserole back over a high heat to reduce the liquid rapidly to a syrupy glaze.
  6. Add the beef cheeks and stir gently to coat. Keep warm until ready to serve.

BEERY ONIONS

INGREDIENTS

1 medium Brown Onion, finely sliced

2 tbsp Olive Oil

15g Unsalted Butter

1 tbsp Soft Brown Sugar

½ Cup Sydney Brewery Lovedale Lager

 

METHOD

  1. Place the beef cheeks, beer, garlic & herbs in a bowl. Cover and leave to marinate in the fridge overnight.
  2. Preheat the oven to 140C
  3. Remove the cheeks from the marinade and pat dry. Place olive oil in a medium casserole over a high heat. Add the beef cheeks and caramelise well on both sides.
  4. Add the marinade back into the cheeks along with the beef stock. Bring to the boil, cover & transfer to the oven. Cook for 4 hours until the beef is tender.
  5. Once the beef is cooked remove from the pot and rest. Remove and discard the herbs and garlic. Place the casserole back over a high heat to reduce the liquid rapidly to a syrupy glaze.
  6. Add the beef cheeks and stir gently to coat. Keep warm until ready to serve.
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