Slow Cooked Beef Cheeks with Mussel Salsa Verde

Recipe by Kārena and Kasey Bird

This dish features succulent slow cooked beef cheeks, complemented by a vibrant mussel salsa verde. Inspired by toroi, a traditional Māori dish combining greens and seafood, this salsa captures the essence of our coastal foraging traditions.

Beef Cheeks:

1 kg beef cheeks
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 cups beef stock
1 cup red wine
2 bay leaves

Mussel Salsa Verde:

250g mussel meat (coarsely chopped)
2 tsp whole grain mustard
3 tsp caster sugar
10 ml water
1/2 cup white vinegar
1 tbsp grapeseed oil
1/4 cup watercress
1/4 cup coriander
1/4 cup chives
1 garlic clove, finely diced

Method:

Beef Cheeks:

Preheat your oven to 150°C (300°F).
Heat olive oil in a large ovenproof pot over medium-high heat. Season beef cheeks with salt and pepper,
then brown on all sides. Remove and set aside.
In the same pot, add onion, garlic, carrots, and celery. Sauté until softened.
Add beef cheeks back to the pot. Pour in beef stock and red wine, and add bay leaves. Bring to a simmer, cover, and transfer to the oven. Slow cook for 4-5 hours, until the beef cheeks are tender.

Mussel Salsa Verde:

In a small bowl, combine the whole grain mustard, caster sugar, water, white vinegar, and grapeseed oil. Mix well.
Add the coarsely chopped mussel meat, watercress, coriander, chives, and finely diced garlic to the bowl. Mix until well combined. Adjust seasoning with salt and pepper if needed.

To Serve: