Here’s the pretty version of my Warialda Belted Galloways beef cheek cooked in beer with Mexican flavours.
I served it on homemade sourdough with homegrown lime mayonnaise and sorrel from the garden. I ought to have served it in a taco but the bread was freshly baked and was crying out for company.
The ‘recipe’ I was given to use was amusing. It was the kind of thing a head chef writes for his sous to follow, something probably only a chef could decipher as it was a four step combination with no method or ingredient list. So I made it up as I went along. And it was delicious.
Into my pressure cooker went a whole cheek intact to be browned. Then I removed it to rest and in went a mirepoix, which I softened. The cheek and juices went back in with a stubby of beer, my homemade Warialda beef stock and half a tub of mole from Mexi Mart at Acland Cantina.
I let the pressure cooker do it’s work - about 20 minutes under high pressure then turned it down for another 10 minutes. I switched it off and let it cool so I didn’t need to release the pressure.
Next I took out the meat and added chopped tomatillos and a chipotle chilli, plus a tablespoon of dark brown sugar(because moles are bitter to my palate - but I’m hyper sensitive) and the juice of a ripe lime.
When it was reduced, I sliced up the meat and returned it to the sauce to warm gently. Not a lot of effort for something really scrummy.