RECIPES SERVES 2 PEOPLE
INGREDIENTS:
BEEF CHEEK:
500g beef cheek
Oil for frying
1.5 litres of hot beef stock
CAULIFLOWER:
1 head cauliflower
Olive Oil
Salt to Taste
50g butter, cold and cubed
SPINACH:
200g spinach
50ml water (if required)
15g golden raisins
Soaked in hot water
METHOD:
BEEF CHEEK
Heat olive oil in a pressure cooker over high heat
Season the beef cheeks with salt
Sear in batches then remove onto a metal tray
Once all the cheeks are seared place them into a pot and cover with the stock
Cover with a tight-fitting lid
Allow to cook in a pressure cooker for 1 hour
When cooked remove the cheeks with a spider and strain the braising liquid into another pot and place over a medium heat
Reduce braising liquid by half while skimming off any excess fat
Once the cheeks have cooled pull them apart to remove and excess fat and sinew
Set aside on a tray and cover with cling film to avoid the beef from drying out
CAULIFLOWER:
Cut cauliflower into florets, then slice florets into 2cm slices
Reserve any trimmings for puree
Place a griddle pan on high heat
Season and coat cauliflower slices with olive oil
Char cauliflower on a griddle pan until lines appear
Set Aside on a tray
Heat a frying pan on high heat
Fry cauliflower trimmings in pan for 12 min
Remove from pan and place in blender
Blend with salt and butter until smooth
Pass puree through a sieve, place in squeeze bottle and set aside
SPINACH:
Bring medium-sized saucepan to medium heat
Add spinach to pan and allow to wilt, adding a splash of water if required
Drain spinach on a tray with paper towel, set aside
FINISHING:
Place a non-stick pan over high heat
Sear beef in pan until crispy
Add 2 tablespoons beef sauce to glaze beef cheeks
Place beef cheeks and cauliflower on plate
Dot puree onto plate, add spinach and raisins to garnish
Read to serve with Vriesenhof Chardonnay 2014
