World Gourmet Summit 2004 - Culinary Masterclass

Braised Beef Cheek with Chinese Angelica Root, Tangerine Peel, Liquorice Root and Roasted Vegetables

	Serves 4
	INGREDIENTS
4 30ml 120g 1/2 bottle 100 ml 400ml 10g 8g 8g 40g 200g 200g 20g	beef cheeks; trimmed Salt and pepper; to taste Dandaragan Estate Olive Oil Sauce mirepoix (onion, leek, carrot, celery) red wine Madeira wine veal stock Eu Yan Sang Chinese angelica root liquorice root tangerine peel Butter Salt and pepper; to taste fresh cream mashed U.S. Potatoes Salt; to taste roasted vegetables (carrots, shallots, zucchini and mushrooms) mixed fresh herbs (chervils, tarragon, chives)

Method:
1.	For the Braised Beef Cheek: Season the beef cheeks with salt and pepper. Heat a pan with Dandaragan Estate Olive Oil until hot and then sear the beef cheeks on both sides. Remove and set aside.
2.	For the Sauce: In the same pan, sauté the mirepoix until coloured and fragrant. Deglaze with red wine and Madeira wine. Reduce, and then add veal stock. Season with salt and pepper to taste, bring to a boil and then add the seared beef cheeks, as well as the Eu Yan Sang Chinese angelica root, liquorices root and tangerine peel. Cover and braise for about 2 hours until beef cheeks are tender. Remove beef cheeks and set aside. Strain the sauce and adjust the sauce with seasonings, then monte with butter.
3	For the Mashed Potato: Bring the fresh cream to a boil in a pot; reduce heat and whisk in the mashed U.S. Potatoes until smooth. Season with a little salt and set aside.

To Serve:
Spoon the mashed potatoes onto the center of a plate and top with beef cheeks. Drizzle sauce around the plate and serve with roasted vegetables and mixed herbs.