Hachis Parmentier
Directions
- 1Cut the beef cheek into cubes.
- 2Add olive oil to a pan and brown the beef cubes.
- 3Add the chopped carrots, celery, and onion.
- 4Add tomato paste, mix well, and cook for a few more minutes.
- 5Add the bouquet garni, mix, and let it simmer.
- 6Pour red wine into the pan and stir.
- 7Add beef stock and bring to a boil.
- 8Cover the pan and let it simmer until the beef is tender.
- 9Remove the beef and strain the sauce.
- 10Shred the beef and set aside.
- 11In another pan, cook onions in olive oil until soft.
- 12Add the shredded beef, strained sauce, salt and parsley. Mix well.
- 13Prepare the mashed potatoes: boil potatoes, then mash them with butter, milk, and nutmeg.
- 14Add the beef mixture to an oven-safe dish.
- 15Pipe the mashed potatoes on top of the beef mixture.
- 16Grate parmesan cheese over the mashed potatoes.
- 17Bake until golden brown and serve.
Ingredients
- 1.5 kg beef cheek
- 2 tbsp olive oil
- 2 carrots
- 2 stalks celery
- 1 onion
- 1 tbsp tomato paste
- 1 bouquet garni
- 300 ml red wine
- 300 ml beef stock
- 2 onion
- 1 braised beef
- 50 g butter
- 200 ml milk
- 20 g flour
- 10 g salt
- 10 g parsley
- 3 large potatoes
- 1 pinch nutmeg
- 50 g butter
- 50 g parmesan cheese
Equipment
knifefrying panstrainerovenbaking sheetpiping baggrater
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