Beef Cheek With Parsnip Mash Recipe

How To Prepare Beef Cheek With Parsnip Mash?

Ingredients:

BRAISED BEEF CHEEKS

• 2 kg beef cheeks, trimmed

• Seasoned flour, for dusting

• 3 tbsp. olive oil

• 8 eschallots, coarsely chopped

• 2 cloves garlic, coarsely chopped

• 2 carrots, coarsely chopped

• 2 sticks celery, coarsely chopped

• 350 ml red wine (we used shiraz)

• 1 bunch thyme

• 30 g dark chocolate (70% or more)

• 750 ml beef stock

• 1 heaped tablespoon of blackberry jam

PICKLED ESHALLOTS

• 250 ml white vinegar

• 2 tbs caster sugar

• 1 tsp salt

• 4 eshallots, thinly sliced

PARSNIP MASH

• 1 kg parsnips, peeled, cored, finely chopped

• 1 litre milk

• 50 g butter

ROAST SPROUTS

• 6 Brussels sprouts, halved

• 100g bacon slices or bites

• 2 tbsp. balsamic vinegar

• 1 tbsp. olive oil

PARSNIP CRISPS

• 2 parsnips, sliced with a vegetable peeler

• ½ cup rice flour

• ½ cup plain flour

• Vegetable oil, for deep frying

Instructions:

1. Preheat oven to 160 C.
2. To prepare beef cheeks, generously dust beef cheeks all over with seasoned flour.
3. Heat half the oil in a large saucepan over medium heat. Cook beef cheeks, in batches, turning, until browned all over. Remove and set aside.
4. Reduce heat to medium and add remaining oil. Add vegetables and cook, stirring occasionally, until lightly browned. Add wine. Simmer until reduced by two thirds.
5. Stir in remaining ingredients. Pour mixture into a flameproof casserole dish. Add beef cheeks. Cover tightly with foil or a lid.
6. Transfer to the oven and braise for about 3 hours or until beef is very tender.
7. To pickle eschallots, stir vinegar, sugar and salt in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in eschallots and set aside to cool completely. Drain to serve.
8. To make parsnip mash, place all ingredients in a medium saucepan over medium heat. Cover and bring to a simmer. Simmer until parsnips are soft. Strain and reserve parsnips and milk mixture.
9. Transfer parsnips to a blender and blend to form a smooth puree. Add enough of the milk mixture to achieve desired consistency. Season.
10. To roast sprouts, toss all ingredients in a small roasting dish. Roast for about 30 minutes or until sprouts are tender.
11. Remove beef cheeks from oven. Remove beef and set aside.
12. Strain sauce into a saucepan (you can leave it unstrained if you prefer a chunky sauce). Simmer over a medium heat until slightly thickened.
13. To make parsnip chips, dust parsnip slices in combined flours.
14. Deep parsnips in small batches until golden and crisp. Drain on absorbent paper. Season.
15. Serve beef cheeks and sauce with parsnip mash, roasted Brussels sprouts, pickled eschallots and parsnip crisps.