https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dressings, Dips, Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Product Reviews
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
  • Culinary Schools
  • About Us
  • Home
  • Beef Recipes by Professional Chefs
  • Beef Cheeks with Pedro Ximenez

Beef Cheeks with Pedro Ximenez

Posted on Aug 4th, 2022
by Frank Camorra
Categories:
  • Beef Recipes by Professional Chefs
  • Recipe

Beef cheeks may not be the most popular beef parts, but they are incredibly delicious, if you know how to prepare them. Introducing this delicious recipe by Pedro Ximenez, published in his book: Movida: Spanish Culinary Adventures.

Add a creamy cauliflower puree to the mix for a fantastic dish.

Beef cheeks

Beef Cheeks with Pedro Ximenez

5 from 2 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine Spanish
Servings 6

Ingredients
  

  • 1.5 kg beef cheeks
  • 125 ml olive oil
  • 3 carrots roughly chopped
  • 1 bulb garlic
  • 1 brown onion
  • 500 ml Pedro Ximenez sherry
  • 3 bay leaves
  • 3 tbsp fresh thyme leaves
  • 1 head cauliflower
  • 185 ml cream
  • 40 g butter

Instructions
 

How to make Beef Cheeks

  • Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well.
  • Heat half the olive oil in a large heavy-based saucepan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.
  • Add the remaining olive oil, then add the carrot, garlic and onion and sauté over high heat for 12-15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml (17 fl oz/2 cups) water. Reduce the heat as low as possible, add the beef cheeks, then cover and cook for 3-4 hours, or until the cheeks are beginning to fall apart.
  • Meanwhile, put the cauliflower, cream and butter in a saucepan, season to taste with salt, then cover and cook over low heat for 35 minutes, or until very tender. Place the cauliflower mixture in a blender and process until smooth. Keep the puree warm.
  • The sauce from the beef cheeks should by now be reduced and glaze-like. If it needs further reducing, remove the cheeks from the pan, cover with foil to keep them warm and simmer the sauce over high heat until nicely reduced. Strain the sauce through a fine sieve and return to the pan; gently reheat the cheeks in the sauce if necessary.
  • Serve the cheeks and their sauce on warm plates with the cauliflower puree to the side.
Keyword BEEF CHEEKS
Tried this recipe?Let us know how it was!

Frank Camorra

MoVida chef & owner Frank Camorra was born in Barcelona and spent his first five years in his parents' hometown of Córdoba in Andalusia, before his parents migrated to Australia. Frank trained under the Grossi family at their original Café Grossi in Toorak. In 2000, Frank returned to work in Spain and was inspired by both the modern and traditional aspects of Spanish cuisine as well as the dynamic tapas culture which he thought would translate well to Melbourne’s vibrant CBD. Returning to Australia, Frank was determined to share his inspiration. In fact, MoVida is named after the art and film movement that flourished in Madrid during Spain’s reawakening. This innovative era - full of exuberant energy and freedom of Spanish character is another source that MoVida draws on. In 2007 MoVida was awarded ‘Dish of the Year’ at The Age Good Food Guide awards for the ‘Cecina’ – a dish of air-dried Wagyu with poached egg and truffle foam, that is still on their menu currently. In 2007 Frank published a cook book titled MoVida, Spanish Culinary Adventures which was co-written with Richard Cornish and published by Murdoch Books. The book was awarded Best Cookery Book by a Chef at the recent Australian Food Media Awards. The 2009 Age Good Food Guide awards were also a success for MoVida with the restaurant receiving Two Chef’s Hats, and Frank Camorra receiving Chef of the Year. And MoVida has continued their success in the 2010, 2011 and 2012 Age Good Food Guide, retaining the Two Chef Hats award. June 2008 saw the opening of MoVida Next Door, more southern Spanish in feel with a focus on Sherry and seafood, it’s less of a restaurant and more of a casual bar with all the spirit that made MoVida successful only turned up a notch. MoVida Next Door was awarded the Don Levy Fitzpatrick Award for The Age Good Food Guide 2010. 2009 was a busy year with Frank publishing MoVida Rustica his second cook book and opening a third restaurant MoVida Aqui at 500 Bourke St Melbourne. MoVida Aqui is much larger than the original restaurant and also boasts outdoor seating. For both the 2011 and 2012 The Age Good Food Guide’s, MoVida Aqui was awarded One Chef’s Hat. On the terrace adjacent to MoVida Aqui is our little taqueria and bar Paco’s Tacos which was launched late 2011 and specialises in soft shelled tacos and bar snacks and is the perfect spot to perch on a balmy summers evening. Another dynamic year was 2011 which saw the publication of two new books from Frank; ‘MoVida Cocina – food from 5 kitchens’ and ‘MoVida Barcelona’ - a tapa bar guide to that wonderful city. Bar Pulpo by MoVida opened up early 2012 in Melbourne Airport’s International Terminal as the ideal airport dining experience. Towards the end of April 2012 MoVida Bakery opened in South Yarra. A joint venture with our long serving pastry chef Michael James, the Bakery is a small café with retail to the general public as well as wholesale to other businesses. And finally MoVida headed north of the border and opened up MoVida Sydney in October 2012. At MoVida Sydney we are focusing on capturing the MoVida Spirit that our customers have come to love in Melbourne but in a fantastic venue in Surry Hills. With all of the venues, Camorra will continue to present and explore his passion for Spanish food and lust for life for Melbourne and Sydney alike.   MoVida History and Awards In the past 10 years no one restaurant group has had a greater impact on the drinking and dining culture of Melbourne than MoVida. Since its inception in 2002, in a humble tavern on spencer street, to its now iconic location on Hosier Lane, MoVida has promoted a culture of casual sophistication; high quality produce offered with generosity, sophistication, simplicity and world class wines and beers provided in an environment that promotes drinking as a natural extension of the provision of food rather than drinking for drinking’s sake.

Add Your Comment Cancel reply

Recipe Rating




Best Gift Ideas For Chefs

Gifts for Professional Chefs
Gifts for Professional Chefs

Best 23 Grilling Gifts for BBQ Fanatics

Best Grilling Gifts

World Cuisines

African Recipes by Professional Chefs

African Recipes by Professional Chefs

American Recipes by Professional Chefs

American Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Asian Food Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Australian Recipes by Professional Chefs

Austrian Recipes

Austrian Recipes

Belgian Recipes

Belgian Recipes

Brazilian Recipes

Brazilian Recipes

British Recipes

British Recipes

Bulgarian Recipes

Bulgarian Recipes

Canadian Recipes

Canadian Recipes

Caribbean Recipes

Caribbean Recipes

Chinese Recipes

Chinese Recipes

Colombian Recipes

Colombian Recipes

Continental

Continental

Croatian Recipes

Croatian Recipes

Cuban Recipes

Cuban Recipes

Czech Republic Cuisine

Czech Republic Cuisine

Danish Recipes

Danish Recipes

Dominican Recipes

Dominican Recipes

Dutch Recipes

Dutch Recipes

2023 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Chef's Pencil is part of the Amazon Associate Program and earns from qualifying purchases.