1st Place
Dark Lager Braised Beef Cheeks with Cheesy IPA Mash & Beery Onions – Dan Harrison
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Braised Beef Cheeks
Ingredients
2 Beef Cheeks, sinew removed
1 Bottle Sydney Brewery Darlo Dark
2 small Garlic Cloves, slightly crushed with the flat of a knife
1 Bay Leaf
5 sprigs Fresh Thyme
1 tbsp Olive oil
750mL Beef Stock
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Method
- Place the beef cheeks, beer, garlic & herbs in a bowl. Cover and leave to marinate in the fridge overnight.
- Preheat the oven to 140C
- Remove the cheeks from the marinade and pat dry. Place olive oil in a medium casserole over a high heat. Add the beef cheeks and caramelise well on both sides.
- Add the marinade back into the cheeks along with the beef stock. Bring to the boil, cover & transfer to the oven. Cook for 4 hours until the beef is tender.
- Once the beef is cooked remove from the pot and rest. Remove and discard the herbs and garlic. Place the casserole back over a high heat to reduce the liquid rapidly to a syrupy glaze.
- Add the beef cheeks and stir gently to coat. Keep warm until ready to serve.
Cheesy IPA Mash
Ingredients
800g Red Washed Potatoes, peeled & chopped into large chunks
20g Unsalted Butter
20g Plain Flour
½ Cup Sydney Brewery Pyrmont Rye IPA
¼ Cup Thickened Cream
150g Mature Cheddar, coarsely grated
1 tsp Dijon Mustard
1 tsp Wholegrain Mustard
1 tsp Worcestershire Sauce
 ½ tsp Smoked Paprika
3 Spring Onions, finely sliced
Method
- Place the beef cheeks, beer, garlic & herbs in a bowl. Cover and leave to marinate in the fridge overnight.
- Preheat the oven to 140C
- Remove the cheeks from the marinade and pat dry. Place olive oil in a medium casserole over a high heat. Add the beef cheeks and caramelise well on both sides.
- Add the marinade back into the cheeks along with the beef stock. Bring to the boil, cover & transfer to the oven. Cook for 4 hours until the beef is tender.
- Once the beef is cooked remove from the pot and rest. Remove and discard the herbs and garlic. Place the casserole back over a high heat to reduce the liquid rapidly to a syrupy glaze.
- Add the beef cheeks and stir gently to coat. Keep warm until ready to serve.
Beery Onions
Ingredients
1 medium Brown Onion, finely sliced
2 tbsp Olive Oil
15g Unsalted Butter
1 tbsp Soft Brown Sugar
½ Cup Sydney Brewery Lovedale Lager
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Method
- Place the beef cheeks, beer, garlic & herbs in a bowl. Cover and leave to marinate in the fridge overnight.
- Preheat the oven to 140C
- Remove the cheeks from the marinade and pat dry. Place olive oil in a medium casserole over a high heat. Add the beef cheeks and caramelise well on both sides.
- Add the marinade back into the cheeks along with the beef stock. Bring to the boil, cover & transfer to the oven. Cook for 4 hours until the beef is tender.
- Once the beef is cooked remove from the pot and rest. Remove and discard the herbs and garlic. Place the casserole back over a high heat to reduce the liquid rapidly to a syrupy glaze.
- Add the beef cheeks and stir gently to coat. Keep warm until ready to serve.
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Lager – 330ml Bottles
$73.00