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Method
To make the dressing, blend all the ingredients together,
then set aside. Sear the beef cheeks until golden brown.
In a braising pot, add the cheeks and half the dressing and
cover with vegetable stock, then cover with a lid. Gently
cook in the oven for at least four hours at 160° until beef
is tender. Cooking times will vary depending on the size
of the beef cheek. Mix all salad ingredients apart from the
crisp onions together and toss with the rest of the dressing.
Place beef cheeks on six individual plates, or two larger
plates for a ‘feast’-style meal. Top beef cheeks with salad
mixture. Sprinkle with crisp onions.
CHEF’S NOTE You should find all dressing ingredients
from Asian grocers and it’s a good idea to buy your beef
cheeks from a butcher so they can be trimmed for you. To
test if the beef cheek is cooked, press gently and it should
‘give’. If it’s still firm, cook some more. Buy a julienne
peeler – a great $5 investment! This dressing will keep in
the fridge for a week. This dish is great for cooking ahead
of time, even the day before – just remember to dress the
salad just before serving.
PHILOSOPHY Cooking is all about love and fun. Sourcing
fresh ingredients is just as important as the final meal!
Available at Noosa Boathouse, 194 Gympie Terrace,
Noosaville. 5440 5070 or noosaboathouse.com.au
restaurant . weddings
bar . functions
With exclusive river
views, Tantalising
modern Italian cuisine
and exceptional
service, the noosa
waterfront restaurant
& bar is one of the
premier RESTAURANTS
AND WEDDING VENUES on
the Sunshine Coast
open for lunch & Dinner
tuesday to sunday
www.noosawaterfrontrestaurant.com.au (07) 5474 4444 142 Gympie terrace, noosaville, qld, 4567
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