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Beef cheek confit with herb chimichurri

Name: Slow-cooked beef cheek confit with chimichurri recipe
Yield: 4
Ingredients: 100g fine salt; 50.00 ml brown sugar; 4 (300g each) beef cheeks, trimmed; 1kg tallow, chopped, melted (substitute lard or schmaltz); Lemon wedges, to serve; 125ml olive oil; 125g picked soft herb leaves, finely chopped (we used basil, parsley, coriander, nasturtium, onion weed and spinach), plus extra basil, to serve; 3 tsp white vinegar; 2 garlic cloves, crushed; 20.00 ml baby capers in brine, drained, finely chopped; 1 long green chilli, seeds removed, finely chopped; 20.00 ml lemon juice, or to taste

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by delicious. team

delicious. team

Jun 25, 2025

"A fatty, luxurious cut cooked slowly and simply under fat to trap the juices. Serve with a zesty green sauce with a little green chilli kick." - Kane Pollard

Recipe note: Begin this recipe a day ahead. You’ll need a kitchen thermometer and a large deep ovenproof frypan

This recipe is by Kane Pollard

100g fine salt
2 1/2 tbs brown sugar
4 (300g each) beef cheeks, trimmed
1kg tallow, chopped, melted (substitute lard or schmaltz)
Lemon wedges, to serve

Herb chimichurri

1/2 cup (125ml) light olive oil
125g picked soft herb leaves, finely chopped (we used basil, parsley, coriander, nasturtium, onion weed and spinach), plus extra basil, to serve
3 tsp white vinegar
2 garlic cloves, crushed
1 tbs baby capers in brine, drained, finely chopped
1 long green chilli, seeds removed, finely chopped
1 tbs lemon juice, or to taste

Method

1.

For the chimichurri, place all ingredients in a large bowl, season to taste and stir to combine. Adjust acidity and saltiness as desired. Transfer to an airtight container and refrigerate overnight for flavours to develop. When ready to use, remove from fridge and stand on a bench until chimichurri reaches room temperature.
2.

Meanwhile, to brine beef, place 4 cups (1L) warm water, fine salt and sugar in a large bowl and whisk until salt and sugar have dissolved. Cool mixture to room temperature, then submerge beef in brine. Refrigerate for 4 hours. Drain, then pat dry with paper towel.
3.

Preheat oven to 120°C/100°C fan-forced.
4.

To confit beef, place tallow in a large deep ovenproof frypan and bring to 95°C over medium heat. Add beef, return tallow temperature to 95°C and place in oven for 6 hours, or until beef is very tender. Remove from oven, transfer beef to a wire rack set over a baking tray and refrigerate for 1 hour 30 minutes, or until beef is firm and the tallow is set (see note).
5.

Preheat oven to 220°C/200°C fan-forced. Line a large oven tray with baking paper.
6.

Place beef on prepared tray, season and roast for 12-15 minutes, until cheeks are heated through and meat has caramelised.
7.

To serve, carve beef cheeks as desired, arrange on a large serving platter with lemon wedges, spoon over chimichurri and top with extra basil leaves.

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Recipe Notes

If you’re not serving the beef immediately, transfer to a heatproof container, pour over enough tallow to completely cover, then leave to cool to room temperature. Refrigerate for up to 5-7 days. When ready to use, transfer to a pan over low heat and gently heat until the tallow is soft enough to remove beef cheeks. Scrape away excess tallow and you’re ready to reheat in the oven.