Story: The Perfect Winter Warmer
Episode: 1
Presenter: Stuart Laws
Air Date: 18th June

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.

• Proud West Australians - only selling WA Meat - striving to support WA Farmers.
• Supporting WA small businesses first and foremost. Always giving the opportunity to retail quality WA products in our shop.
• New to retailing, always open to feedback and ideas from customers.
• Borrello Beef strive to give consumers value for money.
• Wholesale butchers at core

RECIPE

Beer braised beef cheeks, mashed potato, salsa verde

Ingredients

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

Method

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

For more information:
https://borrellobeef.com/