Beef Cheek Sliders
I would have never thought you could taste the difference between grass fed and grain fed beef until the day I tried grass fed. I was in Thomas Dux one day and there was some on special so I picked some up. I cooked it up and Hamsley said he could even smell the difference as I was cooking it. We were both very impressed with the flavour. It just had a far superior taste to the usual beef I buy, and just melted in our mouths.
Since then, Hamsley has been requesting I buy more grass fed beef… but my wallet tells me “not too often!”
I was sent some Cape Grim beef cheeks recently to work my magic with. Cape Grim is on the north west corner of Tasmania, where the cows live in lush green pastures and pollution free air…. makes me kinda wish I was a Cape Grim cow 😛
Cape Grim have been working closely 800 local farmers in the area since 2007, and produce hormone free and GMO free grass fed Angus and Hereford beef.
If you are a Masterchef fan, and you remember the last challenge in Tasmania, Andy cooked his dish with Cape Grim beef cheeks.
The cuts that Cape Grim offer are:
Cube roll (scotch fillet)
Topside (roasting beef)
Eye fillet (tenderloin)
Outside flat (corning beef)
I decided to try this recipe from Matt Preston. I also make a beef cheek minestrone which was alright but the recipe won’t be making it on here. There was something about it I didn’t like, I dunno what it was!
Beef cheeks are best for slow cooking. As they are a secondary cut of meat, they are cheaper than your prime cuts, and break down nicely over the slow cooking process. Put them in the oven in a few hours and come back for deliciousness! There are a great range of recipe on the Cape Grim website as well.
To find out where to buy Cape Grim beef (including beef cheeks) head to their website: www.capegrimbeef.com.au
Beef Cheek Sliders
2 tbs olive oil
500g beef cheeks, trimmed
1 onion, chopped
2 carrots, chopped
2 celery, chopped
3 anchovy fillets in oil, drained
2 garlic cloves
2 fresh bay leaves
2 cups (500ml) red wine
3 cups (750ml) beef stock
12 small burger buns, split, toasted
12 slices cheddar
3 dill pickles, sliced
Smoky Tomato Sauce
¼ cup (60ml) barbecue sauce
1 tsp Worcestershire sauce
½ cup (125ml) tomato sauce
¼ cup (60ml) American-style mustard
1. Preheat the oven to 160ºC.
2. For the smoky tomato sauce, combine ingredients in a bowl and set aside.
3. Heat oil in a large flameproof casserole over medium-high heat in batches, cook beef, turning, for 5-6 minutes until browned. Remove from pan and set aside.
4. Add onion, carrot and celery and cook, stirring for 6-8 minutes until browned.
5. Add anchovies and garlic and cook for 1 minutes or until fragrant. Add bay leaves and wine and bring to a simmer. Return beef to pan with stock. Bring back to a simmer, then cover and transfer to the oven. Bake for 2 hours or until beef is tender. Allow beef to cool slightly in stock.
6. Remove beef from stock, shred with fork then combine with ½ cup (125ml) cooking liquid. Set aside and keep warm.
7. Preheat the grill to medium-high.
8. Spread sauce on bun bases. Top with beef and cheese. Grill for 30 seconds or until cheese melts. Serve with pickles.
9. Makes 12 small sliders or 4 mini hamburgers.
I was baking a cake in my oven, my grill is not something that works… so I used the Airfryer! Worked a treat!
Iron Chef Shellie sampled Cape Grim beef cheeks thanks to Cape Grim and ONQ Design Group.