OXEN BEEF CHEEK FAGGTS IN POACHED LETTUCE

 

Heat a large frypan with a little oil and brown the beef cheeks all over turning frequently .

I used 1 beef cheek per person .

Heat a little more oil and add 2 carrots roughly chopped

2 onions roughly chopped .

1 leek and 4 celery sticks roughly chopped .

Saute till the vegetables soften .

 

Then add a whole head of garlic

2 thyme sprigs

1 bay leaf

2 rosemary sprigs

2 star anise

8 cardamom pods

8 whole black olives

Pour in 500ml of dry white wine .

Bring this mixture to the boil and reduce to a thin syrup .

Transfer the mixture to a large heavy based cast iron pot ...alternatively you can use your crock pot .

Place the beef cheeks on top .

Pour in 6 cups of vegetable stock made with basil and oregano leaves .

Cover with a tight fitting lid , bring to a simmer and continue to cook until the cheeks are tender .

Remove the pot from heat or switch off the slow cooker and allow to rest for 30 minutes .

Then using a slotted spoon remove the cheeks from the pot to a plate and allow to cool completely .

Strain the liquid into a shallow pan , discarding the vegetables and flavourings .

Bring the strained liquid to a gentle boil and reduce to a rich glaze .

Set aside .

Now turn your attention to the beef cheeks and pick all the meat from the sinew .

Pull all the meat into shreds and place in a bowl .

You will need to chop another 10 black olives finely and add to the shredded meat  , mix well .

Then neatly hand form into tennis ball shapes and refrigerate .

It`s time to blanch the cos lettuce leaves , placing the leaves 3 at a time into boiling water for about 10 seconds, until wilted .

Remove from the boiling water with a slotted spoon and refresh in cold water .

Remove , drain and pat dry with kitchen paper .

Lay the lettuce leaves out flat on the bench and place a beef cheek ball on each leaf and  fold the ball into the leaf , pressing gently to mould .

Chill on a plate with  the join side down .

When you are ready to serve , spray the faggots lightly with an olive  oil spray .

Place the cheeks on a baking tray lined with baking paper and heat in a moderate oven ( 160 deg C  ) for 25 minutes allowing them to warm through .

I served the beef cheek faggots over a cauliflower and hommus mash with a side of white asparagus , baked capsicum threads .