Beef cheeks and kiwi quinoa
Delicious winter warmer with beef cheeks
Serves
4 - 6
Prep Time
15 mins
Cook Time
3 hrs 30 mins
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'.
Print
ShareIngredients
1kg Quality Mark beef cheeks
lightly trimmed2 Tbsp olive oil
1 onion
finely sliced4 garlic cloves
crushed3 carrots
peeled and sliced2 sticks celery
strings removed with a vegetable peeler and sliced1 Tbsp white flour
1 orange
finely grated zest and juice500ml beef stocki
2 bay leaves
1 cup (150g) Kiwi Quinoai
2 cups (500ml) water
or vegetable stock1 limei
juice2 Tbsp extra virgin olive oil
sea salt
black pepper
2 Tbsp flat-leaf parsley
finely chopped
Method
Preheat the oven to 160°C.
Heat a large frying pan over medium-high heat.
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.
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.
Add the garlic, carrots and celery and cook for a further 2-3 minutes.
Stir in the flour and cook until lightly coloured.
Stir in the orange zest and juice and pour in the stock. Add the bay leaves.
Bring up to the boil then transfer to the casserole dish with the beef cheeks.
Season with sea salt and freshly ground black pepper.
Cover and place in the oven and cook for 3 hours until the beef cheeks are very tender.
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.
Place the quinoa in a fine sieve and run under cold water to rinse.
Transfer the quinoa in a heavy-based saucepan, cover with the water or stock and place over medium heat. Bring up to the boil, then cover and lower the heat.
Simmer for 20 minutes.
Remove from the heat and leave to stand for 5 minutes.
Using a fork to keep the quinoa light and fluffy, transfer the quinoa to a bowl and drizzle with the lime or lemon juice and oil.
Season with sea salt and freshly ground black pepper and fork through the parsley.
Serve the beef cheeks with the quinoa and a bowl of steamed greens.
Nutrition Information per Serving (493g)
This nutrition analysis is based on 6 serves and does not include the steamed greens to serve.
