Chef's Recipes

Braised beef cheeks with baby carrots and cavolo nero

Australian Gourmet Traveller recipe for Braised beef cheeks with baby carrots and cavolo nero from Il Bacaro, Melbourne

  • Serves 6
  • 40 mins preparation
  • 5 hrs 15 mins cooking
Braised beef cheeks with baby carrots and cavolo nero
Braised beef cheeks with baby carrots and cavolo nero

"The melt-in-your-mouth braised beef cheeks at Il Bàcaro are the best I've ever had. Please ask chef David Dellai to share his recipe."
Josh Perrin, Prahran, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

Ingredients

  • 80 ml olive oil (1/3 cup)
  • 6 beef cheeks (about 280gm each), trimmed
  • 2 golden shallots, finely chopped
  • 2 celery stalks, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 garlic clove, crushed
  • 5 thyme sprigs
  • 1 cinnamon quill
  • 1 fresh bay leaf
  • 3 juniper berries
  • 1 clove
  • 200 ml dry white wine
  • 200 ml port
  • 1.5 litres chicken stock (6 cups)
  • 2 bunches baby carrots, trimmed
  • 120 gm butter, coarsely chopped
  • 2 bunches cavolo nero, trimmed
  • To serve: soft polenta (optional)

Method

Main
  • 1
    Preheat oven to 160C. Heat half the olive oil in a frying pan over high heat, add cheeks, season to taste and cook, turning once, until browned (1-2 minutes each side). Set aside.
  • 2
    Heat remaining oil in a large casserole over high heat, add vegetables and garlic and stir occasionally until tender (7-10 minutes). Add herbs and spices, deglaze with wine and port, reduce until almost evaporated (5-6 minutes). Add stock, bring to the simmer, add cheeks, cover and roast until very tender (3-4 hours), then remove cheeks with a slotted spoon and keep warm. Reduce braising liquid over medium-high heat to a sauce consistency (25-35 minutes), set aside and keep warm.
  • 3
    Meanwhile, bring carrots, 80gm butter and 1 litre water to the simmer in a saucepan over medium heat and simmer until carrots are tender (10-15 minutes), then remove with a slotted spoon. Keep warm. Reduce cooking liquid until light caramel (15-20 minutes). Just before serving, toss through carrots and season to taste.
  • 4
    Meanwhile, combine cavolo nero and 50ml water in a saucepan over low heat, season to taste, cover and cook until wilted (2-3 minutes), then toss through remaining butter. Serve beef cheeks, sauce, carrots and cavolo nero hot with polenta.

Notes

This recipe is from the June 2011 issue of Australian Gourmet Traveller.

SHAREPIN