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Ben Milbourne’s Slow Roasted Beef Cheek

Prep time: 16 hours
Cooking time: 25 minutes
Serves: 4


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


  1. Preheat oven to 120°C.
  2. 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.
  3. Meanwhile, in a small saucepan combine the barley, butter, pepper and 3 cups of chicken stock. Cook until barley is tender, approximately 45 minutes.
  4. 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.
  5. 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.
  6. To make kale chips and puffed wild rice fry the kale and rice in hot oil then rest on absorbent paper.
  7. Shave the asparagus on a mandoline then dress with lemon juice, olive oil, salt, and pepper
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