It’s Good Friday and I’ve been working from home writing papers and answering questions and trying to add some value to my current work commitments.
Unlike the accepted wisdom, I don’t usually have fish on Good Friday, I have red meat, specifically, beef.
While I was working I had the beef cheeks in the slow cooker.
- Beef cheeks
- White onion
- Red wine
- Beef stock
- Whole black peppercorns
- Unwrap the beef cheeks from the plastic packaging.
- Heat up a frying pan and sear the beef cheeks to get a good caramelisation on all the surfaces.
- After searing the beef cheeks, move the cheeks to a plate and add some chopped onion to the frying pan to sweat.
- While the onions are sweating, slice some carrot and celery and then add the carrot and celery to the sweating onions.
- Cook the onions, celery, and carrot until each has soften.
- Deglase the frying pan with some red wine and beef stock.
- Add the onions, carrot, and celery to the cooking vessel of the slow cooker.
- Pour in the red wine and beef stock.
- Add the seared beef cheeks to the slow cooker cooking vessel.
- Seal the lid of the slow cooker and cook for six (6) hours.
- When the six (6) hours of complete, remove the beef cheeks to a plate and then decant the cooking juices to a saucepan.
- Bring the cooking juices to simmer and puree with a stick blender.
- Reduce the sauce to a thick gravy.
- Add some cream and then butter to finish the gravy.
- Make potato mash by boiling potatoes and then mashing them with iodised salt and butter.
- Cook some frozen peas, corn, and capsicum in a frying pan until soft.
- Add the potato mash to a dinner plate and add the peas, corn, and capsicum next to the potato.
- Lay a beef cheek on the potato mash and pour over some of the gravy.
- Grind the whole black peppercorns in a mortar with a pestle and season the potato mash, beef cheeks, and vegetables.
The meal was delicious. I reckon it’s the best Good Friday meal I’ve eaten in a long time.
Breakfast and lunch
For breakfast I had a steamed egg and some wilted spinach with a coffee. I followed this is a stick of butter and a couple of toasted hot cross buns.
For lunch I went with a well toasted hot cross bun and smear of Vegemite.