This dish is earthy, rich and has a great variety of colours! Beef cheeks are a really great cut to use as it braised down beautifully and has lots of flavour. The frozen feta technique is a great way to wow your guests and create something special! You can use any type of beetroot for this, but we recommend trying to find as many as possible to make the dish fun and exciting. Serves 4.
Beef cheeks 600g
Beetroot 2 large
Baby beetroot 1 bunch
Yellow beetroot 3
Candy beetroot 1 large
Onion 1 large
Celery 2 stalks
Hoisin sauce 200ml
Oil 2 Tbsp
1. Cut off any excess fat from beef cheeks using a small sharp knife. Put the oil in a frying pan and heat until smoking hot. Sear off the beef cheeks in hot pan until golden brown, 2-3 minutes each side. Place beef cheeks in a roasting tray with hoisin sauce, roughly chopped onion, carrot and celery. Add water until it reaches the level of the ingredients. Cover with baking paper first and then seal tightly with tin foil. Place in 160°C oven for 3 hours.
2. Put the feta in the freezer.
3. Trim and discard the stalks and cook the large beetroot in a pot of water until just tender. Allow beetroots to fully cool down in liquid. When cool, peel off the beetroot skin using gloves. Cut the beetroot into rounds using a pastry cutter. Take the offcuts and puree in a high speed blender with a splash of oil until smooth.
4. Trim the stalks of baby beetroots and reserve for later. Wrap baby beetroots in tin foil with a bit of salt and oil and place in oven at 160°C. Remove from oven after 45 minutes and peel away skin using your hands.
5. Using a mandoline, thinly slice the candy beetroot. Store in ice water until needed.
5. To serve, put a swipe of the beetroot on the plate and add the different cuts and colours of cooked beetroot. Remove beef cheeks from braising liquid and add to plate. Finish by grating frozen feta over the dish and garnishing with raw candy beetroots.