Beef Cheek w Star Anise & Chinese 5 Spice
- 2 beef cheeks
- 1 tbs coconut oil/tallow/lard
- 1 1/2 cup bone broth
- 2 cinnamon sticks
- 2 star anise
- 1-2 tsp chinese 5 spice
- 2 small brown onions - quartered
- 4 garlic - peeled and halved
- 2 tbs honey
- 2 cups water
I bloody love beef cheeks and they would have to be my favourite cut of meat – full of such beautiful flavour thanks to the gelatinous substrate.
I had the pleasure of cooking these for Mr. Andy Allen – previous winner of Masterchef. Andy starred in Masterchef the same year I was competing in MKR and this was the first time our paths crossed. So together with Jacobs Creek Wines, I hosted a three course dinner to celebrate food, wine and sharing.
There was certainly a level of pressure cooking for not only 12 people but one being a winner of Masterchef, so I had to be on my A-game. The cheeks were cooked over 10 hours and were delicious but for this recipe I’d expedited this process and have suggested a 5-6 hour cooking time. When reducing the sauce (once cheeks are cooked and set aside, add more honey to counter balance the saltiness)
Massive thanks to Jacobs Creek Wines for making it a night to remember and bringing people together that perhaps ordinarily wouldn’t. Food and wine have, for centuries , connected people and brought friends and family together.
Head to http://www.jacobscreek.com/au/our-wines/reserve/ to view the wines we shared
Here’s how the dish rolled:
- Pre heat oven to 250 degrees
- Heat the fat in a large fry pan on a high heat and add the beef cheeks.
- Brown the cheeks on both sides and side aside – deglaze the pan with some water and add to the baking tray
- Add the beef cheeks and all the remaining ingredients.
- Add more broth or water to ensure the liquid is covering 75% of the ingredients
- Cover with foil
- Drop temperature to 140 degrees and cook for 6 hours or until the cheeks fall apart
- Transfer some liquid to a large fry pan and heat on high heat to reduce
- Add more honey to balance the salt.