Recipe: Slow Cooked Beef Cheeks on Toast with Poached Eggs
Prep 20 minutes. Cooking time 5 hours. Serves 8-10
Looking for inspiration for Father’s Day brunch? Phil Clark has put an upmarket twist on the classic mince on toast by swapping out mince for slow-cooked beef cheeks. This is one of Kingsland Social’s most popular brunch dishes and is a must-try!
Ingredients – Beef Cheek Mixture
4 Quality Mark beef cheeks approx. 1.7kg
2 tsp salt
2 carrots roughly diced
2 onions roughly sliced
½ leek roughly sliced
3 celery stalks roughly diced
2 bay leaves
3 cups red wine
3 cups beef stock
Ingredients – Sauce
¼ cup Worcestershire sauce
¼ cup tomato sauce
1 tbsp Kaitaia Fire (optional)
400g can baked beans (or kidney beans)
8-10 slices sourdough
1-2 per person eggs for poaching
- Place the whole beef cheeks into a casserole dish with all the other ingredients and cover with the red wine and beef stock water. Make sure there is enough liquid to cover the meat.
- Cover the oven dish with a lid or tin foil. Place in the oven for four to five hours at 140°C, until they’re soft enough to pull apart with a spoon.
- When cooked, remove from oven and take the beef cheeks out of the cooking liquor.
- While the beef cheeks are still warm pull apart and set aside to cool.
Method – Sauce
- In a pot reheat the pulled beef cheeks and add the Worcestershire sauce, ketchup, Kaitaia Fire and mix through.
- Add some of the cooking liquor to add moisture then add the baked beans.
- Toast the sourdough under the grill and top with some of the beef cheek mixture.
- Top each serving with two poached eggs, a handful of mesclun and sprouts.