Braised beef cheeks

with potato purée . . .

 

Ingredients (Beef Cheeks):

(We prepare 2 beef cheeks at a time)

• 1 medium carrot cut in medium pieces

• 1 small onion cut in larger wedges

• 1 celery stick cut in medium pieces

• 1 garlic clove

• 2 sprigs rosemary

• 2 bay leaves

• 230 grams Demi-glaze (Club House packaged (thinned) brown gravy using au jus as a thinning agent works perfectly - and we perfect ours with a hearty French red wine and a bit of butter whipped in to finish)

•  extra virgin olive oil

• salt and pepper to taste

• sliced mushrooms (pre-cooked to evaporate liquid and added to sauce once strained)

 

Ingredients: (Potato purée):

•  100 g potatoes (cut to boil)

•  200 grams whole milk (hot)

•  100 grams cubed butter

 

Prepration:

Preheat the oven to 280º.

Season beef cheeks with salt and pepper.

Heat pan on stove top and once hot add a tbsp of olive oil. Once hot add the beef cheeks (do not crowd or they will dry out),

and sear until nicely browned. Remove and place on a plate.

Add vegetables, garlic and herbs to the pan, cooking until colouring shows well. Remove from pan.

Place the Beef Cheeks back in the pan, cover with the veggies, add the Demi-glaze to cover the cheeks, and place in the oven, covered, for four hours. When time elapses remove cheeks, strain sauce, add mushrooms to strained sauce. Keep cheeks hot.

In the final hour of braising the beef cheeks, boil the potatoes, mash and whip together with the milk and butter. Some finely chopped Italian parsley will add colour and flavour.

 

When the cheeks are ready place a generous dollop of potato purée on each plate,  place a Beef Cheek on each and generously spoon the mushroom sauce over the beef cheeks.

 

That first taste, that's what 'prepared in heaven' tastes like!!!