Directions
- 1Cut beef cheek into cubes.
- 2Sear beef cheek in olive oil.
- 3Add chopped carrots, celery, and onion to the pan.
- 4Stir in tomato paste.
- 5Add beef cheek to the pan and stir.
- 6Add bouquet garni.
- 7Add red wine and beef stock.
- 8Cover and let it simmer until beef is tender.
- 9Strain the beef, reserving the braising liquid.
- 10In a pan, sauté onions in olive oil until soft.
- 11Add the braised beef and braising liquid to the onions.
- 12In a bowl, whisk together butter, flour, milk and salt until smooth.
- 13Add the mixture to the pan with braised beef.
- 14Add parsley.
- 15Bake the potatoes at 220°C for 20 minutes.
- 16Mash potatoes with butter and nutmeg.
- 17Pipe mashed potatoes over beef mixture.
- 18Grate parmesan over top and bake until golden brown.
Ingredients
- 1.5 kg Beef cheek
- 2 tbsp Olive oil
- 3 Carrots
- 2 stalks Celery
- 1 Onion
- 1 tbsp Tomato paste
- 1 Bouquet garni
- 1 bottle Red wine
- 300 ml Beef stock
- 2 Onions
- 1 Braised beef
- 50 g Butter
- 50 g Flour
- 500 ml Milk
- 10 g Salt
- 10 g Parsley
- 3 large Potatoes
- 1 pinch Nutmeg
- 50 g Parmesan cheese
Equipment
knifecutting boardfrying panpot with lidstrainermixing bowlspoonpiping baggraterbaking tray
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