Beef cheeks and kiwi quinoa
Delicious winter warmer with beef cheeks
4 - 6
Serves
15 mins
Prep Time
3 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
Slow-cooked, falling apart beef is exactly what your winter weekend needed. Kathy Paterson's recipe creates rich beef cheeks that are so meltingly tender, that you can eat them with a spoon!
Served with steamed greens and light Kiwi Quinoa, a wholegrain quinoa grown in the central North Island, this is a very easy dish that is suited to an elegant dinner party or a hearty family feast!
This recipe is from Kathy Paterson's cookbook, 'Meat & Three'.
Slow-cooked, falling apart beef is exactly what your winter weekend needed. Kathy Paterson's recipe creates rich beef cheeks that are so meltingly tender, that you can eat them with a spoon! Served with steamed greens and light Kiwi Quinoa, a wholegrain quinoa grown in the central North Island, this is a very easy dish that is suited to an elegant dinner party or a hearty family feast! This recipe is from Kathy Paterson's cookbook, 'Meat & Three'.
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Ingredients
Beef Cheeks
1kg Quality Mark beef cheeks
lightly trimmed
2 Tbsp olive oil
1 onion
finely sliced
4 garlic cloves
crushed
3 carrots
peeled and sliced
2 sticks celery
strings removed with a vegetable peeler and sliced
1 Tbsp white flour
1 orange
finely grated zest and juice
500ml beef stock
i
2 bay leaves
Kiwi Quinoa
1 cup (150g) Kiwi Quinoa
i
2 cups (500ml) water
or vegetable stock
1 lime
i
juice
2 Tbsp extra virgin olive oil
sea salt
black pepper
2 Tbsp flat-leaf parsley
finely chopped
Method
Beef Cheeks
Kiwi Quinoa
To Serve
1
Preheat the oven to 160°C.
2
Heat a large frying pan over medium-high heat.
3
Rub the beef cheeks with 1 tablespoon of oil and place in the hot pan in batches so as to not overcrowd the pan. Brown on both sides, then place in a casserole dish as you go.
4
Lower the heat under the pan, add the remaining oil and then the onion and cook until the onion begins to soften – about 5 minutes.
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5
Add the garlic, carrots and celery and cook for a further 2-3 minutes.
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6
Stir in the flour and cook until lightly coloured.
7
Stir in the orange zest and juice and pour in the stock. Add the bay leaves.
8
Bring up to the boil then transfer to the casserole dish with the beef cheeks.
9
Season with sea salt and freshly ground black pepper.
10
Cover and place in the oven and cook for 3 hours until the beef cheeks are very tender.
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11
If the sauce needs thickening, remove the beef cheeks from the oven for 30 minutes before the end of the cooking time. Make a paste using 25g of softened butter and 25g of flour. Whisk into the sauce so that it thickens. Return beef cheeks to the oven to finish cooking.
Nutrition Information per Serving (493g)
This nutrition analysis is based on 6 serves and does not include the steamed greens to serve.
Energy
2140kJ (511 kcal)
Protein
37.5g
Total Fat
27.6g
Saturated Fat
8.4g
Carbs
25.1g
Dietary Fibre
6.9g
Sodium
596.3mg
Iron
3.5mg
Zinc
7.1mg
Vitamin B12
2.0µg
