with Creamed Kumara Mash, Wilted Greens and Pancetta

Heather and Mitch's main, Slow Braised Beef Cheeks


11 beef cheeks, halved

Salt and pepper

1 cup flour

500ml olive oil

4 bay leaves

500g butter

750ml red wine

1L beef stock

1 onion, peeled and diced

2 carrots, peeled, washed and diced

1 bunch celery, washed and diced

200g tomato paste

1 clove garlic

2 sprigs thyme 

3kg gold kumara, peeled, washed and diced

500ml cream

1 cinnamon quill

2 bunches spinach, washed and trimmed

20 pancetta strips

2 cups red wine vinegar

2 cups brown sugar

1 cup cornflour

1kg green beans, washed and trimmed


1. Pat dry beef and toss in a bowl with seasoned flour. Heat a large pan over a medium heat and drizzle with olive oil. Carefully place the beef cheeks in the pan and brown on each side. Then place into the pressure cooker. Return the pan to the heat and sauté the carrot, onion, garlic and celery with bay leaves and thyme. Add the tomato paste and cook for a further 5mins. Deglaze with the wine and stock and bring to the boil. Pour into the pressure cooker with the beef and set to cook for 1.5hrs on a medium heat. Release the pressure and check that the meat is tender. Remove the meat and place into a bowl to shred. Pour the cooking liquid through a sieve into a pot and cook over a high heat to reduce. Check seasoning and keep warm to serve

2. To make the pancetta crumb, spread the pancetta slices between two pieces of baking paper on 2 baking trays. Put in oven to bake for 10-15mins at 180* and cook until crispy. Remove and place on a paper towel. Roughly chop to use as a garnish.

3. To make the mash, place kumara into a pot of seasoned water and bring to the boil. Drain when soft and return to the pot. Add butter and cream and mash until smooth. Keep warm to serve.

4. To cook the greens, heat a large pan and place butter in to melt. Add spinach and quickly cook over a high heat until just wilted. Season and drain on a paper towel to remove excess moisture.

5. Assemble.