These beef cheeks are so easy to make – All the work is done by braising them and from there put your feet up and relax, then toward the end of the cooking time make the mash and the gremolata.
1 .To make these bad boys preheat the oven to 160c and simply sear the cheeks until well sealed in an ovenproof pan then set aside.
Add a little more oil and in the same pan cook off a diced onion, carrot and celery stick until softened
2. Add about half a bottle of wine to deglaze the pan and bring to the boil to cook off the alcohol. Then return the beef cheeks to the pan and add equal parts of beef and chicken stock until the cheeks are well covered. Add some thyme, 2 bay leaves and a sprig or 2 of rosemary.
3. Cover with some grease proof paper, the pan lid and and pop them the oven for 3 – 4 hours or until the meat is tender and flaking – Note if they need a little more direct heat put the pan back on the stove top and bring back to a simmer until they are tender and flaking.
4. Remove the Beef Cheeks from the pan, pass the braising liquid through a sieve to remove all solids then reduce the braising liquid until thickened.
5. While the beef cheeks are cooking make the Paris mash – Use 2 large whole washed potatoes per person (don’t peel them) and bring them to the boil in unsalted water. When the potatoes are cooked through, drain them and allow to cool a little. Push the potatoes with a wooden spoon through a sieve or use a moulies if you have one.
This is a little painful, but by not peeling the potatoes it concentrates the flavour and when pushed through a sieve the end result is the smoothest mash you are likely to taste!
6. Return the sieved potato to a non stick pan over a moderate heat. Dice some unsalted butter and start adding the butter a cube at a time until the mash absorbs the butter and is rich and thick but not runny. Be careful to not add too much butter at one time. Patience is key here because e the moisture content will vary with potatoes, you can turn up the heat a little to cook out more of the moisture if you need to.
Once you have the right consistency season with salt and white pepper to taste and remove from the heat.
7. To make the gremolata – In a bowl add 1 – 1 tablespoons of finely grated lemon rind, 2 garlic crushed garlic cloves and 3/4 of a cup of finely chopped flat parsley and mix well. Season to taste with salt and cracked pepper.
8. When you are ready to serve heat a non stick pan with little oil over a mediate heat and sear cooked beef cheeks. This warms them through again but also created a crust woven adds to the texture of the dish. Use a large serving spoon to quenelle the mash onto plate or bowl, add steamed carrots and broccolini (if you want to – otherwise leave them out) and place the beef cheek on top. Drizzle the reduced braising liquid and generously sprinkle with gremolata.
Yumo!
Note – You can cook the beef cheeks ahead of time and keep the sieved braising liquid and beef cheeks (separately) in the fridge for up to a few days. Place the beef in a oven pan and cover with foil heat at a low temp (around 140c) until heated through then go top step 8 above.
