Posted in Book Reviews, Cook, Eat, tagged beef, braised dishes, cauliflower puree, melbourne, movida, pedro ximenez, spanish on November 8, 2010 |
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Braised Beef Cheeks with Pedro Ximenez Sherry and Cauliflower Puree
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!”
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Beef with Garlic
While I do believe that most dishes should be enjoyed in the company of friends and family, there are however, a number of dishes that are sometimes best eaten alone. Sometimes, it’s a secret indulgence that you’d rather not let anyone know about. After my workmate made fun of me eating a Mc Chicken for lunch (He said: “A foodie eating Mc Donalds?! I never thought I’d live to see the day!), I vowed never to have fast food in front of anyone again.
Other times, it’s aesthetics – a friend of mine once admitted that he would never eat oreo cookies in front of a crowd after an incident where he went around the whole day with chocolate crumbs stuck between his teeth without anyone telling him.
And then there are foods that I think are quite anti-social in nature…. think dried squid… or maybe raw onions…
And on top of my list would probably be this gorgeous porterhouse steak with garlic chips. With all that crispy, pungent garlic on top of a well seasoned steak, I’d really rather not share this dish with anyone, plus I suspect after eating three garlic cloves to myself, people would be inclined to stay away. The recipe was adapted from a family recipe for salpicado, a spanish style tapas dish of beef strips on garlic.
And yes, I did have this for dinner one night when my husband way away…
Beef with Garlic
Beef with Garlic Chips
- 300 grams porterhouse steak (or other good quality cut)
- 2 plus 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons worcestershire sauce
- salt and pepper to taste
- 3 large garlic cloves, finely sliced
- Marinate the steak with the 2 tablespoons of olive oil, soy sauce and worcestershire sauce for 30 minutes
- Heat the pan over high heat and sear the beef on each side for around 3 minutes each side (depending on the size of the steak)
- Allow the steak to rest for half of the cooking time.
- In the meantime, heat the rest of the olive oil and add the garlic. Fry off until golden brown.
- Pour the garlic chips and flavoured oil over the steak. Season with salt and pepper.
- Serve with baked potatoes or warm crusty bread.
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