beef cheeks recipe australia

The Secret to Tender Beef Cheeks: A Recipe from Down Under

In the land of Oz, where meat pies and barbecues reign supreme, there's a hidden gem of a dish that's slowly gaining popularity – beef cheeks. This unassuming cut of meat is often overlooked, but trust us, it's a game-changer. When cooked low and slow, beef cheeks transform into tender, fall-apart masterpieces that'll make your taste buds do the bush dance. In this article, we'll delve into the world of beef cheeks recipe Australia-style, and uncover the secrets to cooking this underrated cut to perfection.

What Makes Australian Beef Cheeks So Special?

Australian beef is renowned for its exceptional quality, and beef cheeks are no exception. The country's lush pastures and stringent farming practices ensure that the cattle are raised on a diet of fresh grass, which translates to a more complex flavor profile and tender texture. Australian beef cheeks are particularly prized for their marbling, which adds richness and depth to the dish. So, if you're looking for a truly authentic beef cheeks recipe Australia-style, you're in the right place!

Our Beef Cheeks Recipe Australia-Style

This recipe is a love letter to the slow-cooked, comfort food that Australians do so well. We've paired the tender beef cheeks with a rich, full-bodied red wine and a hint of Aussie flair – think native thyme and bush tomatoes. The result is a dish that's both familiar and excitingly new.

Ingredients:

- 4 beef cheeks (about 1 kg) - 2 tablespoons olive oil - 1 onion, diced - 3 cloves garlic, minced - 1 cup red wine (Shiraz or Cabernet Sauvignon work beautifully) - 1 cup beef broth - 1 tablespoon tomato paste - 2 sprigs native thyme - 1 teaspoon dried bush tomato - Salt and pepper, to taste - Fresh parsley, chopped (optional)

Instructions:

Preheat your oven to 150°C (300°F). Season the beef cheeks with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the beef cheeks until browned on all sides, then set them aside. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute. Add the red wine, beef broth, tomato paste, native thyme, and bush tomato. Stir to combine, scraping up any browned bits from the bottom of the pot. Return the beef cheeks to the pot, cover with a lid, and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the beef cheeks are tender and falling apart. Remove from the oven and let rest for 10 minutes before serving. Garnish with chopped parsley, if desired.

Tips and Variations:

- For an added depth of flavor, add 1-2 tablespoons of vegemite to the pot during the last hour of cooking. - Serve with mashed potatoes, polenta, or crusty bread to soak up the rich sauce. - Experiment with different types of red wine or add a splash of port for a fruity twist.

So, there you have it – a beef cheeks recipe Australia-style that's sure to become a staple in your kitchen. With its tender, fall-apart texture and rich, full-bodied flavor, this dish is guaranteed to impress even the most discerning palates. Give it a try and experience the magic of Australian beef cheeks for yourself!