Hachis Parmentier

60 mins
Serves 2
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Directions

  1. 1Cut beef cheek into cubes.
  2. 2Cut beef cheek into cubes.
  3. 3Cut beef cheek into cubes.
  4. 4Sear beef cheek in olive oil.
  5. 5Sear beef cheek in olive oil.
  6. 6Sear beef cheek in olive oil.
  7. 7Add chopped carrots, celery, and onion to the pan.
  8. 8Add chopped carrots, celery, and onion to the pan.
  9. 9Add chopped carrots, celery, and onion to the pan.
  10. 10Stir in tomato paste.
  11. 11Stir in tomato paste.
  12. 12Stir in tomato paste.
  13. 13Add beef cheek to the pan and stir.
  14. 14Add beef cheek to the pan and stir.
  15. 15Add beef cheek to the pan and stir.
  16. 16Add bouquet garni.
  17. 17Add bouquet garni.
  18. 18Add bouquet garni.
  19. 19Add red wine and beef stock.
  20. 20Add red wine and beef stock.
  21. 21Add red wine and beef stock.
  22. 22Cover and let it simmer until beef is tender.
  23. 23Cover and let it simmer until beef is tender.
  24. 24Cover and let it simmer until beef is tender.
  25. 25Strain the beef, reserving the braising liquid.
  26. 26Strain the beef, reserving the braising liquid.
  27. 27Strain the beef, reserving the braising liquid.
  28. 28In a pan, sauté onions in olive oil until soft.
  29. 29In a pan, sauté onions in olive oil until soft.
  30. 30In a pan, sauté onions in olive oil until soft.
  31. 31Add the braised beef and braising liquid to the onions.
  32. 32Add the braised beef and braising liquid to the onions.
  33. 33Add the braised beef and braising liquid to the onions.
  34. 34In a bowl, whisk together butter, flour, milk and salt until smooth.
  35. 35In a bowl, whisk together butter, flour, milk and salt until smooth.
  36. 36In a bowl, whisk together butter, flour, milk and salt until smooth.
  37. 37Add the mixture to the pan with braised beef.
  38. 38Add the mixture to the pan with braised beef.
  39. 39Add the mixture to the pan with braised beef.
  40. 40Add parsley.
  41. 41Add parsley.
  42. 42Add parsley.
  43. 43Bake the potatoes at 220°C for 20 minutes.
  44. 44Bake the potatoes at 220°C for 20 minutes.
  45. 45Bake the potatoes at 220°C for 20 minutes.
  46. 46Mash potatoes with butter and nutmeg.
  47. 47Mash potatoes with butter and nutmeg.
  48. 48Mash potatoes with butter and nutmeg.
  49. 49Pipe mashed potatoes over beef mixture.
  50. 50Pipe mashed potatoes over beef mixture.
  51. 51Pipe mashed potatoes over beef mixture.
  52. 52Grate parmesan over top and bake until golden brown.
  53. 53Grate parmesan over top and bake until golden brown.
  54. 54Grate parmesan over top and bake until golden brown.

Ingredients

  • 1.5 kg Beef cheek
  • 1.5 kg Beef cheek
  • 1.5 kg Beef cheek
  • 2 tbsp Olive oil
  • 2 tbsp Olive oil
  • 2 tbsp Olive oil
  • 3 Carrots
  • 3 Carrots
  • 3 Carrots
  • 2 stalks Celery
  • 2 stalks Celery
  • 2 stalks Celery
  • 1 Onion
  • 1 Onion
  • 1 Onion
  • 1 tbsp Tomato paste
  • 1 tbsp Tomato paste
  • 1 tbsp Tomato paste
  • 1 Bouquet garni
  • 1 Bouquet garni
  • 1 Bouquet garni
  • 1 bottle Red wine
  • 1 bottle Red wine
  • 1 bottle Red wine
  • 300 ml Beef stock
  • 300 ml Beef stock
  • 300 ml Beef stock
  • 2 Onions
  • 2 Onions
  • 2 Onions
  • 1 Braised beef
  • 1 Braised beef
  • 1 Braised beef
  • 50 g Butter
  • 50 g Butter
  • 50 g Butter
  • 50 g Flour
  • 50 g Flour
  • 50 g Flour
  • 500 ml Milk
  • 500 ml Milk
  • 500 ml Milk
  • 10 g Salt
  • 10 g Salt
  • 10 g Salt
  • 10 g Parsley
  • 10 g Parsley
  • 10 g Parsley
  • 3 large Potatoes
  • 3 large Potatoes
  • 3 large Potatoes
  • 1 pinch Nutmeg
  • 1 pinch Nutmeg
  • 1 pinch Nutmeg
  • 50 g Parmesan cheese
  • 50 g Parmesan cheese
  • 50 g Parmesan cheese

Equipment

knifecutting boardfrying panpot with lidstrainermixing bowlspoonpiping baggraterbaking tray