Nigel Barten Sweet Soy Braised Beef Cheeks with Mango Salad recipe on Drivetime

Nigel Barton cooks sweet soy braised beef cheeks with mango salad recipe on Drivetime with Simon Mayo.

Nigel says: “The idea for this dish came quite easily. I decided to do a braised beef using the best cut for that: cheeks. But beef braised in red wine, as is classic in French cuisine, was too rich & potentially boring for Brisbanites who were used to exciting Asian food influences. So I decided to use the classic French technique but change the ingredients.”

The ingredients are: 4 tbsp olive oil, 2kg beef cheeks, trimmed, 300g carrots, sliced, 200g celery, sliced, 2 onions, diced, 5 garlic cloves, crushed, 5cm piece of fresh root ginger, sliced, 1 star anise, 1 lemongrass stalk, crushed, 3 tbsp pomegranate molasses, 9 tbsp sweet Indonesian soy sauce (Kecap manis), 2 tbsp sweet chilli sauce, 3 Kaffir lime leaves, bruised, 500ml veal or beef stock, 3 green cardamom pods, grated zest of 1 orange, plus 1 long piece of peel, 3 tbsp lime juice and toasted sesame seeds, to garnish.

For the Salad: 1 mango, peeled & sliced, 12 spring onions, finely sliced, ½ cucumber, finely sliced, 3 tbsp roughly chopped mint, 3 tbsp roughly chopped coriander, 4 tbsp roughly chopped basil and Wedge of lime, to serve.

To prepare the dish, preheat the oven to 220°C.

Heat the oil in a frying pan & colour the beef on all sides, then remove with tongs or a slotted spoon & set aside.

In the same pan, place the carrots, celery & onions & fry gently over a medium heat until golden brown.

Place the beef in a casserole or heavy ovenproof dish, add the vegetables & all the remaining ingredients.

Add enough water to cover the cheeks with 3cm of liquid above the meat. Place a circle of greaseproof paper on top, then an old plate, which will keep the beef submerged.

Cover the dish with the lid, or if you don’t have a lid use a double layer of foil. Place in the oven for 3 hrs.

Check whether the beef is ready by squeezing a piece of meat between two fingers. It should feel like your fingers would go through it & break it if you pushed hard. Leave the meat to rest in the sauce for at least 30 minutes or it will dry out.

Using a slotted spoon, remove the meat from the sauce, place in a dish & cover with cling film to prevent it from drying out.

Pass the sauce through a fine sieve over a clean pan, then bring to the boil & skim the surface.