Slow cooked beef cheeks on toast with poached eggs
Classic brunch recipe given a cheffy twist
Serves
8 - 10
Prep Time
20 mins
Cook Time
5 hrs
Looking to freshen up your next brunch? Phil Clark has put an upmarket twist on the classic mince on toast by swapping out mince for slow-cooked beef cheeks. This is one of Kingsland Social's most popular brunch dishes and is a must-try!
Served on sourdough with poached eggs and a handful of sprouts and mesclun salad, they're an easy and delicious addition to any breakfast occasion that will have everyone coming back for seconds!
Use the same beef cheek preparation steps to cook our beef cheek nachos and beef cheek burger recipes.
Looking to freshen up your next brunch? Phil Clark has put an upmarket twist on the classic mince on toast by swapping out mince for slow-cooked beef cheeks. This is one of Kingsland Social's most popular brunch dishes and is a must-try! Served on sourdough with poached eggs and a handful of sprouts and mesclun salad, they're an easy and delicious addition to any breakfast occasion that will have everyone coming back for seconds!
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ShareIngredients
4 Quality Mark beef cheeks
approx. 1.7kg50g sugar
2 tsp kosher salt
2 carrots
roughly diced2 onions
roughly sliced½ leek
roughly sliced3 celery stalks
roughly diced2 bay leaves
3 cups red wine
3 cups beef stocki
¼ cup Worcestershire sauce
¼ cup tomato sauce
1 Tbsp Kaitaia Firei
optional400g can baked beansi
8-10 slices sourdough
2 per person eggsi
for poachingmesclun
to servemung bean sprouts
to serve
Method
Place the whole beef cheeks into a casserole dish with all the other ingredients and cover with the red wine and beef stock water. Make sure there is enough liquid to cover the meat.
Cover the oven dish with a lid or tin foil. Place in the oven for four to five hours at 140°C, until they're soft enough to pull apart with a spoon.
When cooked, remove from oven and take the beef cheeks out of the cooking liquid.
While the beef cheeks are still warm pull apart and set aside to cool.
Strain the cooking liquid and set aside to use to reheat the meat mixture when you are ready to serve.
In a pot reheat the pulled beef cheeks and add the Worcestershire sauce, tomato sauce, Kaitaia Fire and mix through.
Add some of the cooking liquid to add moisture then add the baked beans.
Toast the sourdough under the grill and top with some of the beef cheek mixture.
Top each serving with two poached eggs, a handful of mesclun and sprouts.
Serve immediately.
Nutrition Information per Serving (483g)
This analysis is based on 10 serves and doesn't include the bread, eggs, mesclun or sprouts to serve. To lower sodium content, use a reduced salt stock and tomato sauce.
