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The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.

Bonito with mojama


"I love bonito for this recipe, but you could substitute mackerel or another semi-oily fish, just as long as it's super-fresh," says James Henry. You'll need a blowtorch to achieve the combination of caramelised exterior and rare flesh; it's difficult to replicate this effect with a griller.

You'll need

75 gm (1/3 cup) each caster sugar and sea salt 1.6 kg bonito, filleted, skinned, pin bones and blood line removed, cut into 10cm lengths 1 Spanish onion, quartered, petals separated 400 ml buttermilk 80 ml (1/3 cup) ponzu To serve: mojama (see note), toasted sesame oil and baby wood sorrel leaves (optional)

Method

  • 01
  • Combine sugar and salt in a bowl, scatter mixture over both sides of fish and refrigerate to cure for 3 hours.
  • 02
  • Blanch onion until just tender (30 seconds), refresh and drain well. Place in a non-reactive container with buttermilk and ponzu and marinate for 1 hour.
  • 03
  • Brush cure mixture from fish (discard) and transfer fish to a foil-lined oven tray. Lightly caramelise with a blowtorch and divide among serving plates.
  • 04
  • Drain onion (reserve marinade), scatter onto bonito, then finely grate mojama over the top. Drizzle with a little buttermilk marinade and sesame oil, scatter with sorrel leaves and serve.

Note Mojama, dried cured tuna, is available from Spanish delicatessens.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2013

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