Recipe: Slow Cooked Beef Cheeks on Toast with Poached Eggs01:39|BRANDED
Looking to freshen up your next 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! Served on sourdough with poached eggs and a handful of sprouts and mesclun salad, they're an easy and delicious addition to any breakfast occasion that will have everyone coming back for seconds! Use the same beef cheek preparation steps to cook our beef cheek nachos and beef cheek burger recipes. Serves: 8-10 minutes Prep time: 20 minutes Cook time: 5 hours INGREDIENTS: For beef cheek mixture: - 4 Quality Mark beef cheeks (approx. 1.7kg) - 50g sugar - 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 For the sauce: - ¼ cup worcestershire sauce - ¼ cup tomato sauce - 1 Tbsp Kaitaia Fire (optional) - 1 tin baked beans (400g) To serve: - 8-10 slices sourdough - 2 per serving eggs - Mesclun - Bean sprout METHOD: For the beef cheeks: 1. 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. 2. 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. Start timer. 3. When cooked, remove from oven and take the beef cheeks out of the cooking liquor. 4. While the beef cheeks are still warm pull apart and set aside to cool. 5. Strain the cooking liquor and set aside to use to reheat the meat mixture when you are ready to serve. For the sauce: 1. In a pot reheat the pulled beef cheeks and add the Worcestershire sauce, ketchup, Kaitaia Fire and mix through. 2. Add some of the cooking liquor to add moisture then add the baked beans. To serve: 1. Toast the sourdough under the grill and top with some of the beef cheek mixture. 2. Top each serving with two poached eggs, a handful of mesclun and sprouts. 3. Serve immediately.