11151
THE DAIRY KITCHEN

Braised Beef Cheeks with Parsnip Puree

By THE DAIRY KITCHEN

Serves 4
Difficulty Medium
Preparation 30 MINS
Cooking 3 HRS 0 MINS
This recipe is so impressive for a dinner party. Tender, succulent beef perfectly braised with red wine, offset with a sweet creamy parsnip puree and a delicious red wine jus (jus is just a fancy word for gravy).

Ingredients

Beef cheeks

6 beef cheeks
2 carrots, roughly chopped
1 onion, roughly chopped
4 cloves of garlic, roughly chopped
2 celery sticks, roughly chopped
500ml port
500ml red wine
500ml of beef stock
3 fresh bay leaves
3 sticks of thyme
3 sticks of rosemary
a knob of butter

Parsnip puree

750g parsnips (scrubbed)
500ml double cream
50g unsalted butter
Salt and Pepper

Brussels sprouts leaf salad

100g of pea shoots
100g brussels sprouts, leaves picked
3 tbs extra virgin olive oil
1tbs part sherry vinegar
salt and pepper to season

Parsnip crisps

Peelings from the parsnips in the puree in long strips
vegetable oil for frying
Salt and pepper to season

Method

Beef cheeks

  1. Pre-heat oven to 160 degrees
  2. Season beef cheeks well with salt and pepper
  3. Heat olive oil in a large hot croc pot
  4. Quickly brown beef on all sides
  5. Remove from pot and add some more olive oil and brown veggies until golden brown and tender
  6. Deglaze the pan with port and red wine and allow to reduce by half
  7. Add the beef back in and the herbs and stock, bring to the boil
  8. Place in oven for 3 – 4 hours until the meat is tender and falling apart
  9. Remove the beef
  10. Strain the remaining liquid into a large frying pan
  11. Reduce the remaining liquid down until you have a nice jus
  12. Whisk in some butter and serve

Parsnip puree

  1. Cut parsnip into 2cm cubes
  2. Add to a large saucepan with cream and butter
  3. Bring to the boil and simmer for approximately 10-15 minutes until the parsnip is fork tender
  4. Whilst the parsnip is still hot, pour it into a blender and blitz until it forms a smooth consistency
  5. Season to taste

Brussels sprouts salad

  1. Combine dressing ingredients
  2. Combine salad ingredients
  3. Mix together just before serving

Parsnip crisps

  1. Add oil to a large frying pan
  2. Heat The oil to 170 degrees, or until you can place the parsnip off peels in there and they bubble and fry to a golden colour after about 30 secs
  3. Place crisps in gently and cook until crisp
  4. Remove and place on paper towel and season with salt

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