Slow-Cooked Beef Cheeks with Smoked Celeriac & Remoulade

Name: Slow-Cooked Beef Cheeks with Smoked Celeriac & Remoulade
Yield: Serves 4
Cuisine: Australian
Ingredients: ½ tsp sea salt flakes; ½ tsp liquid smoke; 2 tbsp thinly sliced cornichons; 250 ml (1 cup) red wine; Sea salt flakes and ground white pepper, for seasoning; 250 ml (1 cup) chicken stock, plus extra, if needed; 2 celery sticks, coarsely chopped; 80 ml (⅓ cup) vegetable oil; Sea salt flakes and freshly cracked black pepper, for seasoning; 1 carrot, peeled, coarsely chopped; 60 ml (¼ cup) white balsamic vinegar; 1 brown onion, coarsely chopped; 3 garlic cloves, finely chopped; 250 ml (1 cup) almond milk; 60 ml (¼ cup) HP sauce; Fresh warrigal green leaves and fresh green elk leaves (or other similar edible leaves), for serving; ½ bunch fresh thyme sprigs; 500 ml (2 cups) demi-glace or good-quality bought demi-glace; 500 g celeriac, peeled; 1 tbsp whole egg mayonnaise; 2 fresh bay leaves; 4 x 280 g beef cheeks; 1 tbsp Worcestershire sauce; 1 tsp rosemary salt; 1 tbsp finely chopped fresh dill; 210 g can diced tomatoes; 80 ml (⅓ cup) lemon extra virgin olive oil; 1 tbsp wholegrain mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

80 ml (⅓ cup) vegetable oil
2 celery sticks, coarsely chopped

Oceania
Europe
Australia
United Kingdom
Sydney
Dinner
Mediterranean

Method

Preheat oven to 160°C fan forced. Heat half the vegetable oil in a frying pan over medium heat. Add the celery, carrot and onion. Cook, stirring occasionally, for 3-4 minutes or until caramelised. Add the garlic, thyme and bay leaves. Cook, stirring, for 30 s