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Master Stock Beef Cheeks with Spicy Rhubarb Sauce, Orange Salt, and Braised Fennel
Oh.  My.  God.  This had to have been one of the best things I’ve ever eaten.  After taking the master stock class at the Urban Food Market, I was keen to try out a few of the recipes I came home with, as well as cook up some crazy good looking beef cheeks I picked up while I was there.
Firstly, I found out how wrong I’ve been about chicken stock.  Make your own, and make it with uncooked bones or chicken, and not your post-roast leftovers.  I grabbed a kilo of chicken bones to replace the whole chicken in this recipe, and it was really easy and so much better than store bought stock.
With that, I put together the first round of master stock with some lamb ribs.  Urban Food Market has graciously put their recipe online so you can try it at home, although I’d highly recommend the class.
The rhubarb sauce is from the Jamie Oliver App I was raving about, but with a bit of chili to spice it up.  The orange salt was made by drying some orange peel in the oven and smashing it with some sea salt.  And on the bottom there’s some spaghetti with olive oil, chili and garlic, to soak up all the sauces.
Ingredients (beef cheek):
2 pieces of beef cheek
Salt, pepper, olive oil
Enough master stock to cover it
Season the cheeks and brown very well in olive oil.  This will keep it from falling apart in the stock.
Bring the stock to a boil, add the cheeks, and simmer on low for 5 hours (I did mine at the same time as the lamb ribs, which I pressed for the next night).
Remove from the stock, and bake on super high heat for no more than 5 minutes, to create a crispy outside.  Let rest for 10-15 minutes before serving.
Ingredients (braised fennel):
1 fennel bulb, cut in half, then in half, then in half, so you have about 10-12 pieces held together by the core
1 tbsp fennel seeds
3 sprigs rosemary
2 cups white wine
A scoop of masterstock, if you have it
Olive oil, salt and pepper
Brown the fennel in olive oil, seasoned with salt and pepper, in batches.  It’s ok if it’s not cooked through, as long as it’s got some color on both sides.  Add it all back to the pan with fennel seeds, rosemary, and the wine.  Cook for about 15-20 minutes, flipping the fennel halfway through.  Serve and season with orange salt.

Master Stock Beef Cheeks with Spicy Rhubarb Sauce, Orange Salt, and Braised Fennel

Oh.  My.  God.  This had to have been one of the best things I’ve ever eaten.  After taking the master stock class at the Urban Food Market, I was keen to try out a few of the recipes I came home with, as well as cook up some crazy good looking beef cheeks I picked up while I was there.

Firstly, I found out how wrong I’ve been about chicken stock.  Make your own, and make it with uncooked bones or chicken, and not your post-roast leftovers.  I grabbed a kilo of chicken bones to replace the whole chicken in this recipe, and it was really easy and so much better than store bought stock.

With that, I put together the first round of master stock with some lamb ribs.  Urban Food Market has graciously put their recipe online so you can try it at home, although I’d highly recommend the class.

The rhubarb sauce is from the Jamie Oliver App I was raving about, but with a bit of chili to spice it up.  The orange salt was made by drying some orange peel in the oven and smashing it with some sea salt.  And on the bottom there’s some spaghetti with olive oil, chili and garlic, to soak up all the sauces.

Ingredients (beef cheek):

  • 2 pieces of beef cheek
  • Salt, pepper, olive oil
  • Enough master stock to cover it

Season the cheeks and brown very well in olive oil.  This will keep it from falling apart in the stock.

Bring the stock to a boil, add the cheeks, and simmer on low for 5 hours (I did mine at the same time as the lamb ribs, which I pressed for the next night).

Remove from the stock, and bake on super high heat for no more than 5 minutes, to create a crispy outside.  Let rest for 10-15 minutes before serving.

Ingredients (braised fennel):

  • 1 fennel bulb, cut in half, then in half, then in half, so you have about 10-12 pieces held together by the core
  • 1 tbsp fennel seeds
  • 3 sprigs rosemary
  • 2 cups white wine
  • A scoop of masterstock, if you have it
  • Olive oil, salt and pepper

Brown the fennel in olive oil, seasoned with salt and pepper, in batches.  It’s ok if it’s not cooked through, as long as it’s got some color on both sides.  Add it all back to the pan with fennel seeds, rosemary, and the wine.  Cook for about 15-20 minutes, flipping the fennel halfway through.  Serve and season with orange salt.

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