Owner chef, Brent Savage, Bentley Bar + Restaurant
Serves 4
BRAISING LIQUID
1 onion
1 celery stick
1 carrot
½ capsicum
½ head garlic
1 red chilies
1 orange zest
3 star anise
1 cinnamon quill
2tbs coriander seeds
200ml soy sauce
1.2 litres beef stock
400ml chicken stock
50g honey
In a large braising pan, sauté the vegetables until golden in colour.
Add the spices and continue to cook for 1-2min.
Add the soy sauce, beef stock, chicken stock and honey then bring to the boil. Reserve.
WAGYU BEEF CHEEKS
4 Wagyu Beef Cheeks
Pre-heat the oven to 160C.
Remove excess sinew and fat from beef cheek.
In a frying pan, sear the beef cheek until evenly coloured.
Place the beef cheeks into the braising liquid, cover with a cartouche then top with lid. Cook in oven for 3hours.
Remove from oven.
Take the liquid only from the pot then reduce it by half to make the sauce.
Reserve the cheeks.
BURNT ONION MAYONAISE
3 brown onions
20ml vegetable oil
1 head garlic
2 bay leaves
½ bunch thyme
350ml chicken stock
350ml water
With the skin on, cut two onions in half then place cut side down in a frying pan with 10ml of the oil. Cook at a high heat until the onions are blackened.
Repeat the process with the garlic.
Peel the remaining onion and slice thinly.
In a wide base pan, scorch the onions then add burnt onions, garlic, bay leaves and thyme.
Add stock and water then simmer slowly for 4hours.
Into a pot, strain stock through a fine sieve then reduce by two thirds.
Skim any scum from the surface and discard. Reserve and chill.
KALE
1 bunch kale
20ml extra virgin olive oil
Wash the kale, dry and pick off the stem.
Heat a frying pan, add the olive oil then sauté the kale for 2min.
TO SERVE
Spoon warmed mayonnaise onto the plate then place a warmed beef cheek to one side of the mayonnaise.
Arrange sautéed kale on top of the cheek and across the plate.