Preparation time
45 mins
Cooking time
4 hrs 25 mins
Serves
4
Located in Margaret River's premium wine heartland of Wilyabrup, Rustico at Hay Shed Hill continues the shared plate legacy of the original Rustico Tapas. Chef Mike McAllister pays homage not only to his Mediterranean inspirations, but also to the region's cattle heritage in this richly flavoured beef birria - a match made in heaven alongside the subtle, spicy notes of a Hay Shed Hill Shiraz Grenache Tempranillo blend.
INGREDIENTS
4 medium beef cheeks, trimmed
Sea salt flakes to season
40ml canola oil
Marinade
3 ancho peppers, cleaned, de-veined and deseeded
6 guajillo peppers, cleaned, de-veined and deseeded
½ onion, roasted
4 garlic cloves, roasted
2 large tomatoes, roasted
4 whole cloves, toasted
½ teaspoon cumin seeds, toasted
½ teaspoon peppercorns, toasted
1 teaspoon dried oregano
½ teaspoon dried marjoram
1 cinnamon stick
½ cup apple cider vinegar
3 cups beef stock
Salt, to taste
Salsa
2/3 cup chopped coriander or ¼ cup of dried oregano
2/3 cup chopped onion
150ml olive oil
30g toasted coriander seeds,crushed in a mortar & pestle
Sea salt flakes, to taste
Lime wedges, to taste
Potato cakes (to serve)
600g potatoes, skin on
1 cup grated cheese
1 teaspoon sea salt flakes
50g pickled jalapeños, chopped
1 egg, beaten
Small bunch coriander, finely chopped
Flour for dusting and shaping
Oil for shallow frying
METHOD
1. Pre-heat oven to 180°C/160°C fan forced. Season beef with salt. Heat oil in a frying pan over medium heat, add beef, in batches, and fry until browned, remove, place in a large baking dish.
2. Slightly toast peppers over a medium heat. Soak peppers in 250ml of hot water for 20 minutes or until soft. Drain and reserve water. Place onion, garlic, tomatoes, cloves, cumin, peppercorns, oregano, marjoram, cinnamon and vinegar in a blender. Add peppers and purée until you have a smooth sauce. If sauce is too thick, add some of the soaking water. Pour over beef, cover with cling wrap. Refrigerate for 4 hours or overnight. Remove from fridge 30 minutes before cooking.
3. Add stock, cover with foil, and cook for 4 hours or until meat is very tender. Remove beef. Strain sauce through a fine sieve, place over medium-high heat and reduce by one third.
4. Salsa: Combine all ingredients in a bowl. Set aside for 5 minutes for flavours to infuse.
5. To serve: Warm beef in reduced liquid. Place in a shallow bowl, with potato cakes and pour over sauce. Garnish with salsa and serve with a lime wedge.
Potato cakes
1. Place potatoes in a large saucepan of cold water. Bring the water to the boil and allow to simmer for 25 minutes or until tender. Drain the potatoes. When cool enough, peel them and cut in half. Mash or pass them through a mouli or a ricer.
2. Stir the cheese into the potatoes along with salt, jalapeños, egg and coriander. Roll tablespoons into balls and flatten. Roll in flour to coat, flatten a little.
3. Heat some oil in a large frying pan and fry the potato cakes for about 2 minutes on each side.
Wine Match: Hay Shed Hill Shiraz Grenache Tempranillo 2018