Ibby & Romel's Glazed Beef with Artichoke Purée and Pickled Kohlrabi

mkr.7plus.com.au

Jackie Egan

4 beef cheeks, trimmed

Toasted slivered almonds and coriander, to garnish

subheading: SPICE MIXTURE:

2 tbs cumin seeds

1 tbs each ground nutmeg, ground cinnamon, coriander seeds

2 tsp cardamom pods, bruised

2 tsp ground star anise

1 tsp ground black pepper

1 tsp salt

subheading: GLAZED BEEF:

2 tbs olive oil

1 large brown onion, chopped

4 cloves garlic, crushed

1 long red chilli, chopped

400g can crushed tomatoes

500ml veal stock

1 bunch rosemary

4 bay leaves

Thinly sliced peel of 2 mandarins

subheading: PICKLED KOHLRABI SALAD:

1 kohlrabi, cut into julienne

250ml white wine vinegar

100g caster sugar

1 tsp fennel seeds

1 tsp mustard seeds

½ cup flat leaf parsley leaves

½ cup small mint leaves

½ cup coriander leaves

½ cup halved chives

1 long red chilli, seeded, cut into julienne

2 tbs olive oil

subheading: ARTICHOKE PUREE:

2 tbs olive oil

800g Jerusalem artichokes, peeled, chooped

1 small brown onion, peeled and finely chopped

2 cloves garlic, crushed

125ml milk

125ml thickened cream

60g butter

2 tsp thyme leaves

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