Ned and Vanessa Borrello began Borrello Beef in 1989 in Gingin and is now run by a second generation, family-owned business - headquartered in Hazelmere by Danny and brothers. Distributing their products Australia wide as well as South East Asia.
RECIPE
Beer braised beef cheeks, mashed potato, salsa verde
Braised beef cheeks:
2 Beef Cheeks
50ml oil
1 brown onion, diced
3 sticks celery, diced
3 carrots, diced
4 garlic cloves
250 ml Pedro Ximenez sherry
250 ml Red wine
500 ml Beef stock
3 bay leaves
1 bunch thyme leaves
1 teaspoon fine sea salt
Mash potato:
1kg Royal blue potatoes (peeled)
300gm salted butter
100ml cream
Salsa verde:
2 medium shallots
1tbsp capers
2 each dill pickles
1tbsp Dijon mustard
Herbs (parsley, basil mint) 1 cup
100ml olive oil
50ml White wine vinegar
Beef cheeks:
Using a dutch oven, fry off the beef cheek to give colour, remove and sweat off onion with garlic, celery, carrots and thyme.
Deglaze with booze and reduce by half.
Return beef cheeks, add beef stock, cook on 150 for 5 hours or until tender. You can do this overnight on 90
Salsa verde:
Dice shallots, capers and pickles
Finely chop herbs
Mix all ingredients together
Mash potato
Boil or steam potatoes until tender
Put through a ricer or mouli
Heat cream:
Whip in butter
Fold in cream
Season with salt and white pepper
