This recipe comes to us from the kitchen of Daniel Giraldo, Head Chef/Maha Restaurant.
Daniel was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.
- 2 kg beef cheeks, cleaned
- 200 g oyster mushrooms
- 200 g shimeji mushrooms
- 1 kg celeriac
- 3 L beef stock
- 2 sticks celery, chopped
- 4 carrots, chopped
- 2 leeks, chopped
- 5 cloves garlic
- 500 ml red wine
In a large hot pot, sear the beef cheeks on all sides until brown. Remove meat, and in the same pot allow to heat up again and add vegetables and sauté until golden brown, add garlic and deglaze with red wine, allow red wine to reduce by half.
Add beef cheeks back into the pot and cover with beef stock.
Place in the oven at 150°C for 3 hours.
Once cooked remove cheeks from the pot and strain remaining liquid though a fine sieve, reduce liquid to a thick rich consistency. Glaze beef cheeks with this sauce and season with salt.
Head Chef/Maha Restaurant
Born in the Caribbean, Daniel worked for several years at the luxury Millennium Resort in the Dominican Republic before travelling extensively in the United States of America, Europe and South America where he gained wide experience across a range of cuisines. His education and professional development continued with internships at leading restaurants across the globe including Germany’s one Michelin star Muehlenhelle. On arrival in Melbourne, Daniel became sous chef at the Rydges Hotel four-star restaurant. After two years he took up an offer to work under ex-Vue de Monde head chef Andrew Harmer at The Point Albert Park. He joined Shane Delia at Maha in 2014 as sous chef and in September 2015 was appointed head chef. In 2016, under his leadership Maha retained its one Chef Hat in The Age Good Food Guide.
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