Braised Wagyu Cheeks with Avocado Gremolata

Average User Rating:

Serves: 6
Prep Time: Unavailable
Cook Time: Unavailable

Beef Cheeks
6 x 200g cheeks (trimmed of sinew)
2 medium carrots (peeled and chopped)
1 stick celery (chopped)
1 large brown onion (peeled and chopped)
400ml crushed tomatoes
2 sprigs thyme
1 bay leaf
1 sprig rosemary
12 black peppercorns
400ml beef stock
400ml red wine
6 golden shallots
6 baby carrots (peeled)

Polenta

500ml chicken stock

500ml milk

200g polenta

50g grated parmesan cheese

2 sprigs rosemary

1 bay leaf

Avocado Gremolata

1 avocado diced

1 tbsp extra virgin olive oil

3 garlic gloves (finely chopped)

½ lemon (zest and juice)

1 tbsp chopped parsley

½ cup olive oil

½ cup panko crumbs

1 golden shallot (finely chopped)

30g butter

In a heavy based pan on a medium heat, add ½ cup olive oil. When oil is hot add butter and rain in ½ cup of panko crumbs. Stir till golden brown. Remove to a sieve and let cool.
Mix all gremolata ingredients together in a medium stainless steel bowl at the last minute.
Preheat oven to 180°C. Preheat a heavy casserole dish on the stove.
Add 20ml vegetable oil and sear cheeks on both sides. Remove from dish.
Add chopped carrot, celery, onion and brown well. Remove and put aside.
Add red wine and reduce by ¾.
Add crushed tomatoes, thyme, garlic, bay leaf, rosemary, peppercorns, beef stock, cheeks and chopped vegetables.
Cover with foil and place in the oven for 1½ hours.
Remove cheeks and strain liquid. Pour back into casserole dish. Add cheeks, golden shallots, baby carrots. Cover and return to the oven for a further 30 minutes.
Remove and keep warm.
Heat 500ml chicken stock, 500ml milk, 2 sprigs rosemary, 1 bay leaf.
Remove bay leaf and rosemary before slowly pouring in polenta, whisking continually. Cook over a low heat for 1½ hours stirring occasionally with a wooden spoon.
Stir in parmesan cheese.
Season with salt and pepper.
Spoon polenta into 6 bowls, place one cheek in the centre of each bowl, spoon sauce and vegetables over the cheeks and spoon on avocado gremolata.

David Pugh – Restaurant Two, Brisbane