Braised Beef Cheek with Cauliflower, Pickled Onion & Corn

Method

Step One

Trim beef cheeks, remove excess fat and season with salt. Sear in a hot pan until browned.

Step Two

Place beef cheeks in a deep tray with wine, vegetables, herbs, garlic and Bisto Beef Bouillon Paste. Add water to fully cover if needed. Cover tightly with foil and cook at 160°C for 3–4 hours until tender.

Step Three

Remove beef cheeks and strain cooking liquor. Reduce by half to create a glaze.

Step Four

For cauliflower, gently cook in butter until softened. Add remaining ingredients and simmer until very soft. Drain and blend, adding liquid gradually until smooth.

Step Five

For pickled onions, bring vinegar, sugar and salt to the boil. Pour over sliced onions, bring back to boil briefly, then transfer to a container and chill for at least 2 hours.

Step Six

For corn, remove kernels and char in a hot dry pan.

Step Seven

Glaze beef cheeks with reduced sauce and serve with cauliflower purée, pickled onions and charred corn.

Tip

Ensure beef cheeks are fully submerged during braising for best results. Reduce liquor slowly for a glossy glaze.