Beef cheeks may not be the most popular type of beef but they are incredibly delicious if you know how to prepare them. Introducing this delicious recipe from Pedro Ximenez published in his book: Movida: Spanish Culinary Adventures.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Bruno Albouze | 2023-05-22 21:04:26 |  60,746 Views |
Slow cooked beef cheeks – Bruno Albouze
Add a creamy cauliflower puree to the mixture and you get a fantastic dish.
MoVida Chef and Owner Frank Camorra was born in Barcelona and spent his first five years in his parents’ hometown of Córdoba in Andalucia before his parents emigrated to Australia. Frank was trained by the Grossi family at their original Café Grossi in Toorak. In 2000 Frank returned to Spain to work and was inspired by both the modern and traditional aspects of Spanish cuisine and the dynamic tapas culture that he felt would fit well in Melbourne’s vibrant CBD. When Frank returned to Australia he was determined to share his inspiration. In fact MoVida is named after the art and film movement that flourished in Madrid during Spain’s revival. This innovative era – full of exuberant energy and the freedom of the Spanish character – is another source that MoVida draws from. In 2007 MoVida was awarded 'Dish of the Year' at The Age Good Food Guide Awards for the 'Cecina' – an air-cured Wagyu dish with poached egg and truffle foam which is still on the menu today. In 2007 Frank published a cookbook called MoVida Spanish Culinary Adventures co-authored with Richard Cornish and published by Murdoch Books. The book recently won Best Cookbook by a Chef at the Australian Food Media Awards. The 2009 Age Good Food Guide Awards were also a success for MoVida with the restaurant receiving Two Chef's Hats and Frank Camorra being named Chef of the Year. And MoVida has continued their success in the 2010 2011 and 2012 Age Good Food Guide retaining the Two Chef Hats Award. In June 2008 MoVida Next Door opened more southern Spanish in style with a focus on Sherry and seafood. Less of a restaurant and more of a casual bar it has all the spirit that made MoVida successful but taken up a notch. MoVida Next Door was awarded the Don Levy Fitzpatrick Award for The Age Good Food Guide 2010. 2009 was a busy year with Frank publishing his second cookbook MoVida Rustica and opening a third restaurant MoVida Aqui at 500 Bourke St Melbourne. MoVida Aqui is much larger than the original restaurant and also has outdoor seating. For both The Age Good Food Guide's 2011 and 2012 MoVida Aqui was awarded One Chef's Hat. On the terrace next to MoVida Aqui is our small taqueria and bar Paco's Tacos which launched in late 2011 and specialises in soft tacos and bar snacks and is the perfect place to settle down on a balmy summer evening. Another dynamic year was 2011 with Frank releasing two new books; 'MoVida Cocina – food from 5 kitchens' and 'MoVida Barcelona' – a tapa bar guide to that beautiful city. Bar Pulpo by MoVida opened in early 2012 in the Melbourne Airport International Terminal as the ideal airport dining experience. Towards the end of April 2012 MoVida Bakery opened in South Yarra. A joint venture with our long-serving pastry chef Michael James The Bakery is a small café selling to the general public and wholesale to other businesses. And finally MoVida headed north across the border and opened MoVida Sydney in October 2012. At MoVida Sydney we are focused on capturing the MoVida Spirit that our Melbourne customers have come to love but in a fantastic location in Surry Hills. With all these locations Camorra will continue to showcase and explore its passion for Spanish food and zest for life for Melbourne and Sydney. MoVida History and Awards Over the past 10 years no restaurant group has had a greater impact on Melbourne's drinking and dining scene than MoVida. Since its founding in 2002 in a modest inn on Spencer Street and now in its iconic location on Hosier Lane MoVida promotes a culture of casual sophistication; premium produce is presented with generous refinement and simplicity and world-class wines and beers are served in an environment where drinking is seen as a natural extension of eating rather than drinking for the sake of drinking.
I haven't made it yet because you don't say how much red wine is needed.
