Ben Milbourne’s Slow Roasted Beef Cheek
Prep time: 16 hours
Cooking time: 25 minutes
4 x beef cheek
10 x asparagus spears
1 x cup of pearl barley
5 x cups of chicken stock
2 x Tbsp butter
Pepper to taste
5 x brown onions thinly sliced
1 x clove of garlic
5 x thyme sprigs
3 x chicken wings, roughly chopped
5 x shallots, cut in half
10 x baby kale leaves
100g of black wild rice
Oil for frying
- Preheat oven to 120°C.
- To roast beef cheeks, heat a film of oil in a large pan. Brown the beef cheeks on each side and place into a deep roasting tray with 1 inch of water in the bottom. Roast in the oven for 8 hours or until tender. Allow cooling slightly before cutting into medallions.
- Meanwhile, in a small saucepan combine the barley, butter, pepper and 3 cups of chicken stock. Cook until barley is tender, approximately 45 minutes.
- To make onion jus; sauté the onion, garlic, chicken, and thyme until really well caramelized and golden brown. Deglaze the pan with 2 cups of stock and reduce by 3 quarters then strain and set aside.
- To make the charred shallots place the shallots cut side down into a hot pan allow a dark colour to form on the flesh of the shallot. Turn off the heat and cover the shallots with a bowl to continue steaming.
- To make kale chips and puffed wild rice fry the kale and rice in hot oil then rest on absorbent paper.
- Shave the asparagus on a mandoline then dress with lemon juice, olive oil, salt, and pepper