Braised Australian Beef Cheek, Green Romesco, Spiced Almonds, and Fenugreek

Adapted by
Yield: 8 to 10 Servings


Braised Australian Beef Cheeks
6 Australian beef cheeks
Salt and freshly ground black pepper
1 pinch berbere spice
1 dash soy sauce
Green Romesco
1 green tomato, halved
1 bunch green onions
1 tomatillo, halved
2 jalapeños
8 cloves garlic
½ cup almonds
Avocado oil
1 cup chopped cilantro
½ cup chopped parsley
½ cup Pecorino-Romano cheese
Juice of 1 lime
2 tablespoons fish sauce
¼ cup olive oil
Spiced Almonds
1 cup raw almonds
2 teaspoons salt
1 teaspoon ground fenugreek
2 teaspoons berbere spice
Canola oil


For the Braised Australian Beef Cheeks:
Trim the beef cheeks and clean away sinew. Season the cheeks liberally with salt and pepper and sear in a hot pan until brown on both sides. Chill the cheeks. Add the cheeks to a vacuum bag with a dash of soy sauce and a pinch of berbere spice. Cook the cheeks sous vide at 83ºC for 13 hours. Rest at room for 10 minutes and then submerge in ice.

For the Green Romesco:
Preheat oven to 450ºF. Spread out the tomato, green onions, tomatillo, jalapeno, garlic, and almonds on a roasting pan and drizzle with avocado oil. Roast until the vegetables start to caramelize and the almonds are toasty. Remove the vegetables and put them into a blender with the cilantro, parsley, Pecorino-Romano, lime juice, and fish sauce; blend on high, slowly drizzling olive oil into the blender. If the mixture is too thick add a little water and season to taste with lime juice and salt.

For the Spiced Almonds:
On a wood smoker, hot smoke the almonds until roasted. While hot, rough chop the almonds and toss with spices and oil.

To Assemble and Serve:
Re-warm Braised Australian Beef Cheeks in an immersion circular at 83ºC for 20 minutes. Spoon the Green Romesco onto the plate. Remove Braised Australian Beef Cheeks from bag and plate on top of the sauce. Garnish with Spiced Almonds and Micro Fenugreek.