Beef Cheek and Risotto recipe by: Michael Rantissi, Kepos Street Kitchen. This recipe uses the Breville Fast Slow Cooker.
Beef Cheeks
Ingredients
1/3 cup olive oil
600g (2) beef cheeks, cut in half
1.5l chicken or beef stock
Method
This recipe uses the BREVILLE FAST SLOW COOKER
Select SAUTE/SEAR function and set the timer for 10 minutes. Press START and allow to heat for 3 minutes. Add the oil and beef cheeks and sear until golden on all sides. Add the stock
Select PRESSURE COOK and high pressure. Set timer for 40 minutes. Place lid on cooker and close the valve. Press START
Once cooking time is complete open the valve to release all the steam before opening the lid
Allow beef cheeks to cool before adding to the risotto
Persian Eggplan Relish
Ingredients
2 eggplants, peeled and cut into 2cm cubes
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon caraway seeds
Vegetable oil for frying
1/3 cup olive oil
1 large onion, peeled and finely diced
1 large red chilli, finely diced (including seeds)
6 cloves garlic, crushed
1 tablespoon paprika
1 tablespoon turmeric
3 large tomatoes, diced
1 large bunch coriander, leaves, and root, chopped
1/4 cup lemon juice
Method
Place the eggplant in a colander and sprinkle with salt. Set aside for 40 minutes. Rinse under cold water, drain and use paper or a tea towel to pat dry
Meanwhile place the coriander, cumin and caraway seeds in a frypan and dry roast over medium heat for 2 minutes or until fragrant. Use a mortar and pestle to lightly crush
Pour vegetable oil into a frypan. It should be about 1/3 full. Fry the eggplant in batches until golden. Drain on paper towel
Heat the olive oil in a medium saucepan and add the onion, chilli and garlic and cook until translucent. Add the toasted spices, paprika and turmeric and fry for 30 seconds or until fragrant
Add the tomatoes and 1/4 cup of water and simmer gently for 15 minutes. Add the eggplant and simmer for another 5 minutes. Season and add the coriander and lemon juice
Risotto
Ingredients
1/3 cup olive oil
1 onion, finely diced 4 cloves garlic, crushed
350g arborio or carnaroli rice
1 cup dry white wine
2 ½ cups prepared eggplant relish
1 litre chicken or beef stock
Prepared beef cheeks, drained and broken into large pieces
1 tablespoon butter
Method
Select SAUTE/SEAR function and set the timer for 15 minutes. Press START and allow to heat for 3 minutes. Add the olive oil and heat for 1 minute
Add the onion and garlic and saute for 3 minutes until soft. Add the rice and mix well. Saute for 2-3 minutes until the rice is opaque. Add the wine and continue to simmer until the wine has been absorbed. Select START/CANCEL
Add the eggplant relish and stir to combine. Add the stock and beef
Select PRESSURE COOK and high pressure. Set timer for 10 minutes. Place lid on cooker and close the valve. Press START
Once cooking time is complete rest for 5-10 minutes before opening the valve to release all the steam
Season, add the butter and stir through. Serve immediately
