There was a time when beef cheek was one of the cheapest cuts available, but in the past few years people have discovered how absolutely delicious it is, and the price now reflects that, albeit still comparatively lower to other more expensive cuts.
For me, its the way it melts in your mouth when cooked to perfection. It is the ultimate prime cut. And let’s not forget there are only two per beast, so consider this dish extra special.
Serves: 4-6
Ingredients
- 1 tablespoon coconut oil
- 4–6 beef cheeks
- 2x 400 ml (14 fl oz) tins coconut milk
- 5 makrut lime leaves
- 2x 5–6 cm (2–21/2 inch) cinnamon sticks
- 3 green cardamon pods
- 3 whole cloves
- 3 whole star anise
- 2 tablespoons tamarind paste
- 2 tablespoons coconut sugar
- 3/4 cup (65 g) desiccated coconut
- 2 tablespoons fish sauce
- 1/3 bunch coriander (cilantro), leaves picked, to serve
Rendang paste
- 6 eschalots, peeled and halved
- 4 garlic cloves, peeled
- 3 cm (11/4 inch) piece ginger, peeled and roughly chopped
- 3 lemongrass stalks, white parts only, chopped
- 3 red chillies, destemmed
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1/2 teaspoon ground cloves
- 1/4 nutmeg, finely grated
- 2–3 tablespoons coconut oil
Method
- Preheat the oven to 140°C (275°F).
- For the paste, combine all the ingredients in a food processor and blitz to a smooth paste. Add some more coconut oil if needed to achieve a paste-like consistency. Transfer to a bowl and set aside.
- In a large, heavy-based pot or Dutch oven, heat the coconut oil over medium–high heat and sear the beef cheeks in batches until browned on all sides. Set aside.
- To the same pot, add the rendang paste and sauté for 1–2 minutes until fragrant. Return the seared beef cheeks to the pot and stir to coat with the paste. Pour in the coconut milk and add the makrut lime leaves and whole spices.
- Cover with a lid and place in the oven for 3–4 hours, or until the meat is tender and the sauce has thickened. Stir occasionally to prevent sticking.
- Finally, stir in the tamarind paste, coconut sugar, desiccated coconut and fish sauce. Taste and adjust the seasoning, then continue to simmer for another 30 minutes to allow the flavours to meld before removing from the heat and serving with fresh coriander leaves.
The Good Farm Shop, developed by Matilda Brown and Scott Gooding, whips up artisanal meals using organic, regenerative and biodynamic ingredients, and they’ve just dropped their first cookbook. Their mission is bigger than food – although the food is scrumptious in itself – with an MO to support land ecology, human health and animal welfare. It’s real food that makes you and the planet feel good. The team deliver meals across NSW, VIC, SA, QLD and ACT and you can shop the cookbook at the link above.
