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Braised beef cheek, burghul salad, and bread and anchovy sauce
"I recently celebrated my 40th birthday at Embrasse. Chef Nic Poelaert served a wonderful braised beef cheek with burghul; I would love to make the recipe at home."
Margaret Georgesen, Carlton, Vic
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Braised beef cheek, burghul salad, and bread and anchovy sauce
Serves
4
Cooking Time
Prep time 20 mins, cook 4 hrs 20 mins (plus cooling)
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80 ml (⅓ cup)
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olive oil
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1
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onion, finely chopped
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1
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carrot, finely chopped
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2
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garlic cloves, finely chopped
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1
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thyme sprig
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4
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beef cheeks (about 350gm each), trimmed
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1 tbsp
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plain flour
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350 ml
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dark ale
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100 ml
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red wine
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100 gm
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tomato purée
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| Burghul salad |
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150 gm
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coarse burghul
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1
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Lebanese cucumber, seeds removed, finely diced
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30 ml
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extra-virgin olive oil
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2 tsp
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red wine vinegar
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To serve:
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micro-herbs, such as baby lamb's lettuce or micro-cress
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| Bread and anchovy sauce |
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125 ml (½ cup)
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chicken stock
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30 gm
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day-old white crusty bread, coarsely torn
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3
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anchovy fillets
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2 tsp
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olive oil
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1
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Preheat oven to 140C. Heat half the oil in a casserole over medium heat, add onion, carrot, garlic and thyme, stir occasionally until onion is tender (8-10 minutes), transfer vegetables and thyme to a bowl and set aside. Heat remaining oil in pan, add beef cheeks and cook, turning once, until browned (3-4 minutes). Transfer to a plate and set aside. Add flour, stir occasionally until sand-coloured (1-2 minutes), add ale, wine and tomato purée, then return vegetables, thyme and beef to casserole. Add enough water to just cover, cover with foil, pierce foil with a sharp knife and braise until beef is very tender (3½-4 hours).
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2
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Meanwhile, for burghul salad, cook burghul in a saucepan of boiling salted water over medium-high heat until tender (2-3 minutes), drain well and spread on a tray to cool. Combine in a bowl with cucumber, oil and vinegar, season to taste and set aside.
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3
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Meanwhile, for bread and anchovy sauce, stir ingredients in a small saucepan over low heat until bread is very soft (2-3 minutes), remove from heat, purée with a hand-held blender and season to taste. Serve warm with beef cheeks and burghul salad scattered with micro-herbs.
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This recipe is from the July 2012 issue of Australian Gourmet Traveller.
RECIPE Nic Poelaert, Embrasse
PHOTOGRAPHY Ben Dearnley
STYLING Claire Delmar
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