Red Cabbage owner-chef Scott O'Sullivan - this year's The West Australian Good Food Guide Kitchen Warehouse Chef of the Year - says this dish is full of flavour and doesn't cost much.
RELATED: Fine-dining style at home | RECIPE: Hadleigh Troy's Linguini with Broccoli | RECIPES: Matt Stone's Chicken | RECIPE: Stephen Clarke's Beef Cheek & Tongue with Pickled Radish | Look to the past to save money | Budget-friendly tips to feed the familyRECIPE: Braised Beef Cheek Suet Pudding with Braised Red Cabbage & Au Poivre Sauce
Estimated prep time is 4.5 hoursBeef cheek ingredients:
25g of beef dripping
675g of beef cheeks
1 large brown onion, peeled and finely chopped
1 large carrot, peeled and finely chopped
1 stem of celery, finely chopped
1 whole bulb of garlic, sliced in half
2 sprigs of thyme
2 bay leaves
6 black peppercorns
1 tbsp of Worcestershire sauce
400ml of red wine
150ml of meat stock
Preheat the oven to 160C. Season beef cheeks with salt and freshly ground black pepper. Heat the dripping in a casserole pan, add the seasoned beef cheeks and colour on all sides.
Add all the vegetables including the chilli, bay leaves, peppercorns and thyme. Season with salt and pepper, again colour the vegetables all over and then cover with red wine, meat stock and add the Worcestershire sauce.
Place greaseproof paper over the ingredients and place the casserole lid on. Place into the pre-heated oven and slow cook for 4 hours. Remove casserole dish from the oven and allow to cool.
Once the beef cheeks are cool, strain the liquid from the dish and push all of the vegetables through a strainer with the back of a ladle. Place liquid in a pan and reduce by half.
Dice beef cheeks into 1cm cubes and add to the sauce, reduce on a low heat for a further 30 minutess until the beef cheek mixture has thickened. Leave it and start making the suet pastry.Pastry ingredients:
Estimated prep time - 1.5 hours
250g baker's flour
8g baking powder
1 pinch of salt
150g shredded beef suet
3-4 tbsp of ice-cold water
Place baker's flour, baking powder and salt into a large stainless steel bowl and mix. Rub in the beef suet then add enough iced water to bind into a fairly soft, pliable dough. Leave it to rest for 20 minutes.
Divide the pastry into four, then roll out the pastry into four thin squares. Grease four 120ml ramekins, line the ramekins with the suet pastry and make sure it overhangs the rim of the ramekin. Add the beef cheek mixture to the ramekins and fill just before the top.
Roll out four smaller squares of the suet pastry and place on top. Trim all excess pastry with a knife. Prod the middle of the top of the suet before steaming. Place the puddings in the top of a steamer over boiling water, cover and steam for 45 minutes. Check water level occasionally. Suet puddings are now ready to be turned out.Braised cabbage ingredients:
Estimated prep time - 1 hour
1/2 small red cabbage
125ml white wine vinegar
125ml caster sugar
Salt and freshly ground black pepper
Cut the cabbage into half and remove the solid root. Carefully shred leaves into fine ribbons. In a large stainless steel pan, heat the vinegar, add the sugar and once it has dissolved, add the shredded cabbage and stir to cover all of the cabbage in the vinegar. Turn the heat down to its lowest setting and place a lid on the pan. Slowly braise the cabbage for about one hour until it's tender and the vinegar has reduced into syrup. Adjust the seasoning as necessary.
TIP: If the cabbage is a little sharp add a touch more sugar. The cabbage will store for up to 10 days in the fridge.Au Poivre sauce ingredients:
Estimated prep time: 1 hour
4 shallots, thinly sliced
4 cloves of garlic, thinly sliced
5 sprigs of thyme
3 star anise
20 green peppercorns
1 bay leaf
2 cups of cognac
4 cups of red wine
500ml of veal stock
Sweat off the shallots, garlic, thyme, star anise, bay leaf and green peppercorns in a stainless steel pan. Add the cognac and red wine, reduce by half, add veal stock and reduce by one third.Pass the hot sauce through a fine sieve, let it settle for 10 minutes then pass through a muslin-lined sieve. Keep warm, sauce the beef suet immediately.