Patience has never been my strong point. When I want things done, I want it straight away and a few years ago I realized my husband just doesn’t work on the same time zone as I do.
Every Monday night I used to ask “Can you take the trash out?”
“Yes.” He would reply.
Five minutes later he still hadn’t done so. “I thought you were going to take the trash out?” I would remind him.
Finally, one day, fed up with my nagging he said “When I say I’ll take out the trash, I’ll take it out when I want to, if you can’t wait, then take the trash out yourself.”
Hmph! Since then, I haven’t bugged him about the trash (well, or any other house chores really) because given a choice between doing it myself or having him do it “on his own time”, I’d rather wait.
On my recent Melbourne trip I was pleased to discover that Movida was a few steps away from my hotel. I managed to sneak in a lunch and had (among other things) the slowly braised beef cheek (Carrillera De Buey). What can I say? Here was a well-marbled piece of meat, covered in a sticky, glossy Pedro Ximenez Sherry sauce and served with the creamiest cauliflower puree.
When I got back to Sydney I raved about the dish to my husband and I promised to make it for him after I found the recipe in the Movida Rustica cookbook.
For a number of days he’d ask “When am I going to try the Movida beef cheeks?”
“Soon.” I said.
The other day he said “Are you ever going to make the beef cheeks? I’m beginning to doubt that I’ll ever get to taste them!”
Here was my chance.
“When I say that I’m going to make the beef cheeks, I’ll make it when I want to. If you can’t wait, then make the beef cheeks yourself!”
Hmph!
This dish takes lots of patience but minimal work is required. Like most braised dishes, the beef cheeks are seared over a high heat first and then simmered for a long time to break down the connective tissue collagen in the meat. The hardest part is having to wait 3 to 4 hours before you can eat the dish – but just remember that “Good things come to those who wait!”
Beef Cheeks with Pedro Ximenez
From Richard Cornish and Frank Camorra ‘s Movida Rustica
- 1.5 kh beef cheeks
- 125 ml olive oil
- 3 carrots, roughly chopped
- 1 garlic bulb, halved
- 1 brown onion, sliced
- 500 ml Pedro Ximenez Sherry
- 500 ml red wine
- 3 bay leaves
- 3 tablespoons fresh thyme leaves
- 1 teaspoon salt
- 1 head cauliflower, broken into florets
- 185 ml cream
- 40 grams butter
- Trim the beef cheeks to neaten them up and remove any new 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, onion and saute over high heat for 12 to 15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml water. Reduce the heat as low as possible, add the beef cheeks, then cover and cook for 3 to 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. It if 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.
Recipe from MoVida Rustica by Frank Camorra and Richard Cornish, published by Murdoch Books RRP $59.95
How much is 1.5 kh beef cheeks in pounds?
Coles now has beef cheeks under a drovers own (i think) brand – if they are selling them they must be getting v popular
Could this be don in a slow cooker?
HI Amy – I don’t have a slow cooker but I am pretty sure you can!
How many people does this recipe feed?
Hi Cindy – this serves 8 people – cheers
Trissa
Doing this recipe, but with masala instead of pietro Ximinez. Let u know in about 3 hours time……
Hi Georgie how did the dish turn out with masala? I have some masala in the cupboard and was wondering if it could be a substitute for sherry.
While in Qld we bought beef cheeks which made a wonderful tasty tender pasta sauce. Can’t seem to find the cheeks in Sydney. Does anyone know of a butcher that sells them. We are at Sylvania, but willing to travel to purchase them….they are that good.
I buy beef cheeks from AC butchery in Leichhardt and Rozelle Meats in Rozelle. All good!
ALDI in Edgecliff had them Thursday 11 June under their label “Jindurrah Station”
You can also get them at the butcher in Darling St Rozelle. Hit the Rozelle markets and pick up a nifty bargain while you’re at it! I had the pleasure of Movida beef cheeks from the source on Thursday for lunch, now preparing to try the recipe tonight – can’t wait.
Thank you for this amazing recipe! I have tried the dish at Movida and it is one of my favourites!
Quick question – I have tried making the dish on the stove and in a slow cooker but I cannot seem to reduce the liquid to a glaze (I’ve tried reducing the liquid separately too, as you suggested above). Has anyone had the same issues? Should I add less wine and sherry perhaps?
Thankyou! I’ve been wanting this recipe since I went to Movida a month ago, this was Prehaps one of the greatest dishes I’ve ever eaten it was nothing short of incredible! I could have eaten that bowl of purée all by itself too :p
My partner is embarking on the beef cheek journey as we speak. I’m doing my bit – I’m not interfering! Thanks very much for posting.
This weekend I did beef cheeks in Shiraz using one of Maggie Beer’s recipes.
http://www.maggiebeer.com.au/recipes/details/?Item=ArtclsSlowBrai
It was a huge success!
For a long time I have been hoping to make PORK cheeks in Pedro Jimenez. I ate this dish in Bar Europa in Seville and it was divine! I imagine that I should be able to follow the above recipe using the pork. I’ll do it on a day when the exact time of serving doesn’t matter in case I need to play with the time.
I don’t often see pork cheeks around. as people seem to have an aversion to the pig’s head in general. I am in Sydney so I might try a butcher in Leichhardt as Italian butchers might stock cheeks for Guanciale. Cheeks should be cheap, but it might be worth my while to go organic because the “Carrillada” I ate in Sevilla was made using Iberian pork.
Any advice would be appreciated!
@Micaela, I haven’t seen pork cheeks in Sydney – please do tell me if you manage to find it. I would think, that it would take almost as long as the beef cheeks to cook. They would surely be lovely!
Found a supplier of organic pork products a few weeks ago and was interested to see pork cheeks there, am thinking of ways to cook and thought I might use this recipe as a base however substitute the red wine with white and the PX with a Rutherglen Muscat. Have had the beef version at Movida a number of times…one of my favourite dishes on the menu there.
Thanks for sharing. What a palsuere to read!
It’s always good to remember, good things come to those that wait! Sure looks tasty.
Oooooh…..I can’t wait to start this recipe……only, one question…… what can I use as a subsitute for PX Sherry. I’ve been all over my local area and can’t find it.
We had a lovely evening at MoVida Aqui last night with great food from start to finish. However this beef cheek dish was the real standout – absolutely gorgeous! And the cauliflower puree complemented it beautifully.
Thanks so much for posting the recipe – I will definitely be trying to recreate it at home.
Oohlala! Thanks for sharing the recipe…this is just my type of dish! I am drooling all over the keyboard here! I had a braised pork cheeks with a Pedro Ximenez reduction in my honeymoon in Spain and have been dreaming about it ever since…now I can make this!
wow…and i thot I was the only one who had to battle with that…..my bf and I have the exact conversation almost 3x a week and it always had to do with me asking him to do some sort of chore….I’m gonna use that line next time too!
beef cheeks look delicious btw, which part of the cow is that exactly? and can i substitute it with another part?
@Patricia – Beef cheeks – are the cheeks! Feel free to substitute with even beef short ribs.
They must have schooled your man and mine in the same place. Mine calls me his mother if I “nag” more than once. Men. I say you should’ve made the recipe, enjoyed it and sent him some photos.
Good things come to those who wait indeed. Looks perfect for those rainy Sydney days.
This looks like such an incredibly hearty dish. I will definitely have to get my hands on the Movida cookbook soon too!
Where does one get beef cheeks here? The dish looks fantastic… and BRAVO to you for rising to the challenge and having the patience. I am patient in the kitchen… SOMETIMES. 🙂 Love the conversation…
I will now investigate acquiring some CHEEKS!
🙂
valerie
Yum! Your husband is a lucky man!
I’m seriously drooling right now. I’ll be in Melbourne next week and I CANNOT WAIT!
beautiful photo’s trissa :O)
Your posts always bring a smile to my face Trissa! Even more so when I’m seeing gorgeousness Like this! (is that even a word?)
Wow that looks amazing! The glistening sauce on that beef cheek has my tummy rumbling. Maybe it’s time to make another trip down to Movida myself…
Patience is a virtue, haha! And especially when it comes to hanging out for food…
Haha, snap! I bet it felt good to say that 😀 Possibly even better than eating what appears to be an incredible dish.
Oh! You are so funny 🙂 Love the dish…very hearty and SO SO tasty!
How much fun is it when you get a chance to do that huh, love your style girlfriend 😉
Oh…, & the beefcheeks looks pretty darn cool too.
Wow this looks like an amazing dish!
Oh Yum YUM! You are the cutest couple!!
Eyes wide… jaw drops! this looks AMAZING!!! hahahhahaa love that you got back at your husband… ohhh sweet victory tastes… like cheeks! hehehe
Dear Trissa,
Why are you so far away from me? What twisted fate is keeping us so far apart that all I can do is drool over my screen and not just up and come over for a bite ?! .. sighhhh :PPPP…
LOL.. and we share similar marital chore bliss too.. LOL
Much love and hugs
Ash
Wow… I’ll have to try this at movida… Or your new home!
LOL Put down… Mmmm… you can’t go wrong with slow cooked beef cheeks. Hope the packing and moving is going ok.
You and your husband are so cute! My fiance works on his “own time” also so don’t worry! These beef cheeks look phenomenal and I’m sure were well worth the wait!
OK, not a good time to look at this post…starving now…must have meat! {sigh}
I don’t mind waiting for a good dish as such. As I have a thermos pot, it’s easy to make any slow-cooked dish. My whole family is a big fan of slow cooked beef. Thanks so much for sharing.
I’m sympathetic towards your husband, mostly because I’m much the same way.
If a time frame wasn’t specified, so long as there aren’t further issues caused by the action put off to a more convenient time e.g. food spoiling, I don’t see what the issue is.
If you want things done sooner, specify a time frame in which to do it in and see if that helps any. “Do you mind putting out the rubbish, in the next hour”, “Could you do the dishes now, please” etc.
Unsolicited and perhaps unwanted advice aside, I can see why he was pestering you about this dish. Looks like awesome comfort food! 🙂
I want it …. NOW !
I’m just like you, can’t wait
…. gorgeous pics Trissa
D.
That’s so funny; I also nag about putting out the garbage but am fortunate that he hasn’t come back with a clever line like that yet! Must remember it for my own use…
The beef cheek looks incredible, I can just imagine the the soft meat melting in the mouth… yum, Movida is the best.
Hahha revenge is a dish best served with puree. These look soo good and tender mmmm and I shall have to try Movida next time im in Melb (not just mov next door)!
Doesn’t it feel great to be able to do a little tit-for-tat sometimes? One of the favorite dish at my favorite French restaurant here is the braised beef cheeks in red wine… When I saw your recipe, I thought you had asked the chef for it again…:) thanks for sharing!
this looks fabulous. on my to do list, next time we get another unseasonal, cold and wet Sydney weekend 🙂
I think your husband should be darned grateful for your fabulous food and not be such a jerk about taking out the trash… sorry – it just doesn’t show him in a very good light, obviously not a very nice guy.
Yours looks even better than the real thing! And I wish I had as much patience as you, 9/10 I end up taking the trash out myself…
I love that you got back at him 😉
This looks super tasty!
this looks yummy…….how do you buy the beef cheeks?
is there alternative meat cuts…..pls let me know?
@Mareza – you can ask your butcher to order them for you, otherwise, you can use another tougher cut of meat like osso bucco, beef short ribs etc.
Love the little ‘exchange’ between you and Dan. I am so going to try this dish. Hubby and daughter both love slow cooked beef. The creamy cauli puree is a good way to sneak in some vege intake for miss C. Thanks for sharing!
hehe you and your husband are so cute! love the look of those braised beef cheeks yum yum im the world’s most impatient person but i would wait for these babies!