Slow Cooked Beef Cheeks + a Rose & Raspberry Tart

When I cook, it normally falls into one of two categories: Super Simple Meal for One or I Spent all Day Cooking, Someone Come Help Me Eat It.  This as a bit of an amalgamation of both in that I spent all day cooking, but then ate it all by myself in a last minute cooking/eating frenzy (nb: this is a judgement free blog ;-p). I didn’t have time to arrange for anyone to join me and didn’t want to let that stop me from having a kitchen day.

Slow Cooked Beef Cheeks 

photo 2
1kg beef cheeks
1 litre of beef stock or consomme
2 tablespoons tomato paste
1 can tinned tomatoes or 3 large fresh tomatoes (grated)
1/3 cup red wine
10 sage leaves
One small brown onion
Olive oil (I used a garlic infused oil as I had run out of garlic)
Salt and pepper

Method: photo 3

  1. Heat a small amount of oil and add onions. Sweat them
    down (until just transparent) and then remove from pan
  2. Brown beef cheeks
  3. De-glaze pan with red wine and beef stock
  4. Add all remaining ingredients and bring to a simmer.
  5. Once simmering, put in an oven set at 110d celcius and cook for 3.5-4 hours, until falling apart.

Rose + Raspberry Tart

photo 4
Sweet short crust pastry (make your own or use a good quality store bought option like Careme)

4 large egg yolks
1/4 cup sugar
2 tablespoons rose compound flavour*
600ml cream (300ml thickened, 300ml pure)
1.5 tablespoons corn flour
100g Pistachios
Strawberries or Raspberries

*not rosewater. Compound flavours are thick sucrose based flavours.

  1. Roll out the pastry to fit into your tart tin. Refrigerate for 25 mins.
  2. Preheat oven to 220 degrees celcius.
  3. Blind bake tart case for 15 minutes and then remove baking beads.
  4. Return to oven for a further 10 minutes or until golden brown.
  5. Put aside to cool.
  6. Separate eggs (save the egg whites for later, aged eggwhites are great for making meringues and macarons)
  7. Whisk egg yolks, corn flour and sugar until pale and golden
  8. Heat cream and rose compound over a medium heat until just simmering, then add about 1/4 of the hot cream to the egg yolk mixture. Don’t add all of it or you risk curdling your eggs.
  9. Add egg mixture back in to the rest of the cream and cook over a low heat until the mixture thickens and coats the back of the spoon (around 8-10 minutes).
  10. Allow to cool until mixture is warm, then pour into pie case. Refrigerate for an hour.
  11. Add sliced strawberries to the top for decoration (I wanted to use raspberries but at $10 a punnet decided against it).
  12. Crush pistachios and sprinkle over tart.
  13. Serve.

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