This is a great example of a tough cut of meat that becomes yielding and tender with some long, slow cooking. I think the key to good braises and casseroles is cooking in a flavoursome liquid, otherwise all the flavour is in the sauce and the meat can be bland. A combination of beer or wine and a good stock does the trick. The pickled shallot rings balance the richness of the sticky, gelatinous meat and are equally good in a cheese sandwich or on a burger!
SERVES 4 AS A MAIN COURSE
For the beef cheeks
1 small bunch of thyme plus one large sprig
1 star anise
100ml olive oil
1kg sweet white onions, finely sliced
1kg beef cheek, trimmed and cut into 125–150g portions
500ml Doom Bar beer or similar
1 tsp good red wine vinegar
For the pickled shallot rings
2 large banana shallots, peeled and sliced into 4mm-wide rings
125ml red wine
125ml red wine vinegar
125g caster sugar
1 sprig of thyme
1 tsp yellow mustard seeds
1 tsp black peppercorns
½ tsp Maldon sea salt, finely ground
1. Preheat the oven to 150°C.
2. For the beef cheeks, tie the thyme and star anise in muslin. Heat half the olive oil in a pan, add the onions and the muslin bag and slowly caramelize the onions. This will take 45 minutes and the onions should be a dark golden colour.
3. Season the beef cheeks and seal in a hot pan using the remaining oil, colouring well.
4. Once the onions are caramelized completely, add a little water to dissolve any solids. Transfer the onions to a deep roasting tin with the muslin bag, place the sealed cheeks on top, re-season and add the beer. The cheeks should only be one-third covered. Add some beef stock if necessary. Cover with baking parchment and then a double layer of foil. Braise for 2½–4 hours. Check after 2½ hours and then every 20 minutes until the cheeks are completely tender but not breaking up.
5. Remove the cheeks and place in a small roasting tin. Pass the braising liquid through a fine sieve, pressing down well on the solids and the muslin bag. Season to taste and add a sprig of fresh thyme and the red wine vinegar. Bring up to a simmer and then turn off the heat, allowing to infuse for 5 minutes before passing the liquid through a fine sieve over the beef cheeks. At this point you can warm the beef through in the oven, or chill to serve later.
6. For the pickled shallot rings, combine all the ingredients for the pickling liquid in a small stainless-steel pan and bring to the boil. Separate the sliced shallots into individual rings, discarding the small centre pieces. Add the shallots to the pickling liquid, bring back to a simmer and immediately remove from the heat. Allow to cool and chill. The liquid can be reused and the shallots will keep for several weeks in the fridge.
7. To serve, if you have chilled the beef cheeks, warm them in the cooking liquid until hot right through. Baste frequently to create a glaze on the cheeks. Serve with potato purée and some greens. Top the cheeks with pickled shallot rings dressed with a drop of oil and a pinch of salt.