SPiCEF and sweetened is something that I love to do when I’m playing with flavor profiles. But most of the time, when something is supposed to be spicy, I make it sweet and vice versa. A lot of times when I plan to make recipes, I try to think about how flavors react to each other. Something as rich as a beef cheek, I will add something sweet to cut through the fattiness. And my cooking technique will be low and slow to break all the connective tissues and grizzle in the cheeks. But when you do it right, it becomes a meat candy. I will pair it with a spiced sweet potato which has all the comfort of a sweet potato mash but I’m going to spice it up to give it a kick. So guys let me know how you enjoyed this recipe or made it your own, hit me up on Facebook (Chef Bruce Lim) and Instagram (@chef_bruce_lim) for your thoughts about my dish.
BEEF
Ingredients:
1 kgbeef cheeks, trimmed and cut into 2-inch pieces
salt and pepper to taste
200 gonions, finely sliced
80 mlolive oil
50 gunsalted butter
1 sprigthyme
60 ghoney
150 mlred wine
2 Lbeef stock
3 gcoriander seeds
1 stickcinnamon
1 pcbay leaf
Procedure:
1. Season beef with salt and pepper, let sit for five minutes.
2. Pat dry with paper towels, then lightly season again.
3. In a hot pan, add oil and sear beef on all sides. When beef is browned, remove from pan and set aside.
4. Add more oil and butter to pan and add in the onions.
5. Turn the heat down to medium flame and slowly caramelize the onions. Stir frequently to avoid burning.
6. When the onions are golden brown, add honey and thyme. Stir for two minutes.
7. Turn the heat to high, deglaze the pan with red wine and reduce until the wine is absorbed into the onions and the pot looks dry.
8. Add beef and all the juices left on the plate.
9. Add all the rest of the ingredients. Bring pot to a boil. Once boiling, turn down to a simmer. Keep simmering for two hours or until the beef is soft.
10. When beef is cooked, remove meat from pot. Set aside in a warm area.
11. With the liquid still inside the pot, bring pot back to a boil and let it boil until it reduces by 3/4, or until it achieves sauce consistency.
12. Strain sauce, season before serving with salt, pepper and honey if needed.
Sweet Potato Mash
Ingredients:
600 gorange sweet potato, peeled and cut into 2-inch pieces
3 Lwater
10 gsalt
Cream Mixture
100 gcream
50 gunsalted butter
salt to taste
2 pinchesnutmeg
1 pinchall-spice
2 pinchescayenne pepper
1 pinchwhite pepper
Procedure:
1. Boil sweet potatoes until fork-tender. Drain for 30 seconds and place back into the pot.
2. In another pot, place cream mixture ingredients and heat until the butter melts.
3. Pour cream mixture over the sweet potatoes and mash with a masher until all cream has been absorbed and the mixture is smooth. Season with salt and pepper if needed.
Roasted Vegetables
Ingredients:
200 gcarrots (large cuts)
200 gzucchini (large cuts)
200 ggreen beans
200 gasparagus
40 golive oil
salt and pepper to taste
Procedure:
1. Roll all vegetables in oil and season with salt and pepper. Grill over medium heat.
Build (per plate)
200 gbeef cheeks
100 gsweet sauce glaze
150 gspiced sweet potato mash
200 gmixed vegetables
