Ingredients
- ⅓ cup (80ml) Cobram Estate Classic Flavour Extra Virgin Olive Oil
- 4 beef cheeks (1.6kg), trimmed
- 1 medium onion (150g), chopped finely
- 1 medium carrot (120g), chopped finely
- 1 sprig fresh rosemary
- 1 tablespoon white spelt flour
- 1⅓ cups (330ml) dark beer
- ½ cup (125ml) dry red wine
- ¼ cup (70g) tomato paste
- 2 cups (500ml) beef stock
- ¼ cup fresh mint leaves
Minted Carrot Puree
- 3 sprigs mint, leaves removed, stems reserved
- 3 large carrots (540g), sliced thinly
- 1½ tablespoons Cobram Estate Classic Flavour Extra Virgin Olive Oil
- 3 cups (750ml) water
Method
- Preheat oven to 150°C/300°F.
- Heat half the extra virgin olive oil in a large saucepan over medium heat. Season beef; cook, turning, until browned all over. Remove from pan.
- Heat remaining extra virgin olive oil in same pan over medium heat. Add onion, carrot and rosemary; cook, stirring, for 10 minutes or until vegetables soften.
- Add flour; cook, stirring, until mixture bubbles and thickens. Add beer, wine, paste, stock, 2 cups (500ml) water and beef; bring to the boil. Transfer to oven; cook, covered, for 3½ hours or until beef is very tender and starting to fall apart; season.
- Meanwhile, to make the minted carrot puree, finely chop mint leaves; set aside. Place carrot, Cobram Estate Classic Flavour Extra Virgin Olive Oil, the water and reserved mint stems in a medium saucepan and bring to the boil. Reduce heat; simmer, for 15 minutes or until carrots are tender. Discard stems. Drain, reserve about 2 tablespoons of the cooking liquid. Blend or process carrot mixture with reserved cooking liquid, adding more cooking liquid if necessary, until smooth. Stir in chopped mint; season to taste. Cover to keep warm.
- Serve beef with pan juices, carrot puree and mint.
Serving suggestion: Serve with braised greens; use kale, cavolo nero, cabbage or spinach leaves.
Recipe by The Australian Women’s Weekly.
Photography Luisa Brimble
Styling Sophia Young
