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24-HOUR OAKEY PREMIUM WAGYU BEEF CHEEKS, SAFFRON-CAULIFLOWER MASH & SHERRY JUS

Serves
4
Prep
20mins
Cook
24hrs
DIFFICULTY
skilled
Ingredients
  • 4 x 250g Oakey Premium Wagyu Beef Cheeks
  • sea salt flakes and freshly-ground black pepper
  • 1 cup extra virgin olive oil
  • 2 cups mixed chopped vegetables (onion, celery, carrot, garlic)
  • 2 cups shiraz
  • 2L beef stock
  • 2 cups sherry
  • 1 head cauliflower
  • 75g unsalted butter
  • pinch saffron, soaked in water
  • 1 bunch baby carrots, steamed and halved
  • 1 bunch green shallots, trimmed
  • 1 punnet shimeji mushrooms
  • 4 cloves garlic, minced
  • 4 sprigs rosemary leaves
  • 1 tsp celery salt
Method
  • Preheat oven to 90°C. Season the cheeks generously with salt and pepper, then drizzle with 1 tbsp extra virgin olive oil. Sear in a pan over a high heat until browned, then set aside. Sauté the vegetables in 1 tbsp of extra virgin olive oil in a heavy-based saucepan over moderate heat, then add the beef, wine and stock. Simmer for 20 minutes, fit the lid, then bake for 23 hours.
  • Remove the beef cheeks from the saucepan, strain the liquid (discarding the solids) then boil the liquid until reduced to 1 cup. Add the sherry.
  • Steam the cauliflower until tender, then puree in a blender with the butter and a generous amount of salt. Wrap in muslin and hang for 1 hour to remove excess moisture. Mix in the saffron.
  • Toss the carrots in 1 tbsp extra virgin olive oil, then barbecue until lightly blackened. Toss the mushrooms in the remaining olive oil, garlic, rosemary and celery salt. Increase oven to 210°C, arrange in a roasting pan and bake for 20 minutes.
  • Rewarm the cheeks in the oven for 4 minutes then serve with the cauliflower purée, carrots, mushrooms and sauce.
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