Apothecary 1878’s Beef Cheeks with Sweet Potato and Pico de Gallo
118 Hindley Street, Adelaide SA 5000
Stepping into Apothecary 1878 Wine Bar & Restaurant transports you back in time, turning dinner and drinks into a theatrical experience. The heritage listed building is adorned with elegant antique pieces, the centre piece a bar created from 142-year-old pharmacy cabinets, which inspired the venues name.
Apothecary serves up Middle Eastern and European inspired dishes, for those challenged to make their own selection a chef’s tasting menu allows you to sit back, relax and be taken on a culinary journey, wine pairing is also available.
A cellar adorned with intricate iron work houses over 1200 wines and is acclaimed with being nominated for the Australian Wine List of the Year Awards on several occasions. Apothecary 1878 serves up just what the doctor ordered, whether it be after 5 drinks or a special occasion dinner let the old-world charm warm your heart and fill your belly.
BEEF CHEEKS WITH SWEET POTATO AND PICO DE GALLO
SERVES 4 PEOPLE
PREPARATION TIME 45 MINUTES
COOKING TIME 4 HOURS
1. Season beef cheeks with salt & pepper and sear in hot pan until well caramelised on all sides
2. In a large pot combine beef cheek, onion, chicken stock, bay leaves, garlic & thyme
3. Bring to a simmer then reduce heat (to low as possible) and with the lid on cook for approximately 2 hours
4. After 2 hours add sweet potato (whole) and cook for another hour
5. Strain off stock and set aside sweet potato and beef cheek
6. Return stock to a very high heat and reduce by half
7. Peel sweet potato and place in bowl with a tbsp of butter, salt, pepper and 1/2 cup of stock. Break up with fork.
8. Add sour cream to the stock and bring to the boil. Return beef cheeks to the liquid to keep warm.
9. Finely dice coriander, jalapeno, shallots, tomato and dress with lime juice
10. Divide sweet potato across 4 plates with one cheek each with a generous amount of sour cream sauce garnish with coriander mix