Slow braised Australian Beef Cheeks in Rioja accompanied by Potato, Camote Laing Champ

beef cheeks, cleaned (take out trimmings)

100 g Coppa Stagionata

1 cup beef stock

1 cup Rioja wine or red wine

½ cup small diced onions

½ cup small diced celery

½ cup small diced carrots

1 tbsp minced garlic

¼ cup olive oil

2 tbsp fish sauce

½ tbsp tomato paste

½ tsp dried Italian Seasoning

½ tsp Spanish paprika

1 bouquet garni

For the Potato, Camote Laing Champ:

200 g sweet potato, boiled

200 g potato, boiled

200 g laing

To make the braised beef cheeks:

Using the sear/sauté function of the Breville Multi Chef™, render the coppa stagionata.

Once the oil and flavor has been released, add the garlic, onion,carrots and chopped celery in olive oil.

Add beef cheeks to sear and let it render for 1 – 2 mins. Add the tomato paste and let it cook.

Deglaze with Rioja Wine and reduce. Add the beef stock and place the bouquet garni.

Season with salt & pepper and change the setting of the Breville Multichef to slow cook high.

Once cooked remove the meat and reduce the sauce to about 1/3 of the mixture.Set the sauce aside.

To make the Champ:

Puree the Laing using the Breville Kitchen Wizz™ Pro.

Using the Brevile Scraper Mixer Pro™, combine the sweet potato, potato and laing. Season with salt & pepper.

Chef’s Note:  If the champ looks a little dry, add a bit of coconut cream to make it more smooth

To Assemble:  
Make a bed of champ and place the braised beef cheeks and drizzle it with the reduced sauce. Garnish with microgreens and serve.

Tip:  A bouquet garni is a bundle of herbs usually tied together with string and held together by a cloth.