Tags
AIP, Autoimmune Protocol, Beef Cheeks, Braised Beef, Braising, Happy meat, Linga Longa Farm, Paleo, Secondary Cuts, Slow Cooked Beef
I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here. And, if you want to know why I’m on the sugar-free version of the Autoimmune Protocol, you can read about that here.
Unfamiliar with beef cheeks? They are literally the cheeks of the animal, usually a cow A very tough and lean cut of meat that is most often used for braising or slow cooking to produce a tender result. And when cooked properly, they are TO DIE FOR! Meltingly good.
Here at Casa TSL, we refer to beef cheeks as ‘chief beaks’. LM coined the term. And, he gets a little bit excited when he knows they’re on the menu. I haven’t actually seen him do a ‘beef cheek’ dance, but I’m pretty sure he’s doing one on the inside…
This week, I had some gorgeous beef cheeks from Lauren and Greg at Linga Longa Farm. We look forward to seeing them every week at the Eveleigh Farmers Market. I particularly love their happy bacon.
You are what what you eat eats. (Michael Pollan, In Defense of Food: An Eater’s Manifesto)
I know you already know how much I love a slow braise. It’s one of my favourite ways to cook (and eat!). Convenient really, since we’re in the middle of a cold snap here in Syders.
Generally, braising or slow cooking calls for a secondary cut of meat. That means it’s cheaper than the steaks and cutlets that make up the primary cuts that are so fashionable – and fast – to cook. So it’s definitely a way to make your food budget stretch a little further.
And, when you braise, the cuts you use are generally tougher. This means that they require a long, slow cook to break down some of the fibre in the meat BUT also that the flavour profile and meltingly tender texture is something that is worth waiting for.
Without such a thing as fast food, there would be no need for slow food. (Michael Pollan, The Omnivore’s Dilemma: A Natural History of Four Meals)
Braising is another way to get more gut-healing bone into your tummy, too. And, it’s really easy to up the vegetable quotient in a braise – you get all the flavour of the protein, but you can stretch your meals further again – both in terms of nutritional value and bang for your buck. Win~win!
We are pretty careful about buying happy meat here. And, while the environment the animal grows up in is important to me, here in Australia (and New Zealand), we don’t have the same concentrated animal feeding operations (CAFOs) that you find in the States. I do like to make sure that the beef I eat comes from pasture raised animals.*
Beef contains the conjugated linoleic acid (CLA) compound, which has been shown by numerous studies to have health benefits. CLA levels in grass-fed cattle are 30-40% higher than in grain fed animals! So, if you want maximum health benefits you really should choose grass-fed beef!
So – here we are. My recipe for beef cheeks. It’s really tasty and autoimmune protocol friendly!
Bloody BRILLIANT Braised Beef Cheeks
Ingredients:
2 x Tablespoons fat of choice (I used coconut oil)
2 x kilos of happy beef cheeks (approximately)
1 x rashers of bacon
1 x large leek
3 x large carrots
3 x celery stalks
4 x cloves of garlic
150 mls verjuice
200 mls filtered water
550 mls bone broth (or stock if you have no bone broth available)
3 x anchovy fillets
2 x bay leaves
4 x sprigs of fresh thyme
3 x sprigs of fresh rosemary
1 x teaspoon Himalayan sea salt
1/2 x teaspoon ground cinnamon
1 x teaspoon freshly ground pepper (optional, leave out if on the autoimmune protocol)
Method
1. Heat your oven to 150°C/300°F. Wash, peel, slice and/or chop your leeks, carrots and celery. Roughly chop your bacon. Peel your garlic.
2. Heat the fat in a large casserole (I use my le Creuset). Brown the beef cheeks in batches on a medium heat. I usually sear the cheeks for 3 – 4 minutes per side. Take the time to get a really nice crust on your meat. Remove the meat to a dish.
3. Cook the chopped vegetables and bacon for five minutes, stirring frequently.Add the verjuice and simmer for a couple of minutes before adding the water and bone broth. Add the anchovies, bay leaves, thyme, rosemary, salt, cinnamon and pepper.
4. Carefully place the beef cheeks on top of the vegetables and allow the liquid to come to the boil.
5. Pop the lid on your casserole and transfer the dish to the oven for 4 1/2 – 5 hours, by which time the meat should be lovely and tender.
6. When the cheeks are ready, remove the herbs and discard. Pop the cheeks into a heat proof dish to keep warm. (At this point, I like to shred the meat with two forks, but that’s entirely up to you.) Strain about half the liquid into a pot and bring to the boil, reducing slightly. Serve your beef cheeks on a bed of mash and spoon the sauce over the top.
E N J O Y !
We served our cheeks on a bed of herbed parsnip and celeriac mash with caramelised onion (recipe coming next week!)
*If you’re visiting Eveleigh Markets, do check out the Linga Longa stand. Greg – the farmer, himself! – is always there and happy to answer any questions.
This recipe features in the Phoenix Helix Recipe Roundtable
PP said:
Beef cheeks and short ribs are two things I have been meaning to get around to before winter ends. One of these days I’ll also get to Eveleigh Markets – how can it take SO long to get an arse or two into gear!
(Almost) totally unrelated to slow cooking – you’ve mentioned having a good Functional Health Practitioner and I’ve been looking for one of these for a while. Would you be happy to pass on their name?
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This Sydney Life said:
PP – I highly recommend them both!
I see Kate Norris at the Sydney Integrative Medicine centre in Surry Hills. Not 100% sure if she is still accepting patients – but I know there are a couple of other ‘like minded’ practitioners. Good luck! Do let me know how you go.
AND! – Do give the beef cheeks a go. They are delish’! 🙂
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PP said:
Most many thankyous TSL, and will do, on both counts.
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birdcagedesign said:
Yum yum! Bubs has just started solids so am getting my chef mojo back as I come up with 100 ways with puréed veggies !!!! Looking forward to moving on to blending up our meals and this looks like a good one…. Just need to omit the salt!
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This Sydney Life said:
BCD! I feel honoured 🙂
How are you and your wee man going? Missing you here in Blog-land. Sparks just popped her head up again after a long hiatus…
The Galloping Gourmet soup recipe would be a winner (and pretty yummy!). My favourite from childhood.
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kirsty warman said:
Will do (!) Looks delicious xx
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This Sydney Life said:
Small confession – I had beef cheeks for breakfast. SO good! 🙂
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kirsty warman said:
Why not !
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lulu said:
If it’s bloody brilliant, it must be good!
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This Sydney Life said:
Lulu – I honestly can’t understand why anybody wouldn’t love beef cheeks (but, my Mum is not a fan, so I know it happens). Melt in your mouth tender… YUM!
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psyched4success said:
I feel I can taste the yumminess through your photos and description! I’ve never made cheeks myself but have attempted twice now to purchase from F&B (all out) as I recently gifted Sarah Wilson’s slow cooker ebook and there was a delightful looking cheek recipe there! Must try this one and hers soon x
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This Sydney Life said:
P4S – DEFINITELY try them – SO good! (come to Eveleigh with me one Saturday and I’ll introduce you to Lauren and Greg!) Your kind of peeps!
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psyched4success said:
Mouth watering?
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psyched4success said:
I meant mouth watering!
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Emily said:
Looks so good! I’ve been asking my local farmers about beef cheeks for a while and they never seem to have them. This recipe makes me want to keep at it 🙂
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This Sydney Life said:
SO good, Emily! My Dad is visiting from NZ next month. He has requested beef cheeks.
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Eileen @ Phoenix Helix said:
I’m jealous whenever I see recipes with the unusual cuts of meat. Our local butchers are sooooooo conventional. They just won’t give us everything! This looks delicious!
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This Sydney Life said:
Eileen – last week my farmers market meat man gave me 1/2 a piglet’s head! I think he may svn have been saving it just for me! Now I have to work out how to cook it… Watch this space.
Beef cheeks are delish!
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