Hachis Parmentier
Directions
- 1Cut the beef cheek into cubes.
- 2Cut the beef cheek into cubes.
- 3Cut the beef cheek into cubes.
- 4Add olive oil to a pan and brown the beef cubes.
- 5Add olive oil to a pan and brown the beef cubes.
- 6Add olive oil to a pan and brown the beef cubes.
- 7Add the chopped carrots, celery, and onion.
- 8Add the chopped carrots, celery, and onion.
- 9Add the chopped carrots, celery, and onion.
- 10Add tomato paste, mix well, and cook for a few more minutes.
- 11Add tomato paste, mix well, and cook for a few more minutes.
- 12Add tomato paste, mix well, and cook for a few more minutes.
- 13Add the bouquet garni, mix, and let it simmer.
- 14Add the bouquet garni, mix, and let it simmer.
- 15Add the bouquet garni, mix, and let it simmer.
- 16Pour red wine into the pan and stir.
- 17Pour red wine into the pan and stir.
- 18Pour red wine into the pan and stir.
- 19Add beef stock and bring to a boil.
- 20Add beef stock and bring to a boil.
- 21Add beef stock and bring to a boil.
- 22Cover the pan and let it simmer until the beef is tender.
- 23Cover the pan and let it simmer until the beef is tender.
- 24Cover the pan and let it simmer until the beef is tender.
- 25Remove the beef and strain the sauce.
- 26Remove the beef and strain the sauce.
- 27Remove the beef and strain the sauce.
- 28Shred the beef and set aside.
- 29Shred the beef and set aside.
- 30Shred the beef and set aside.
- 31In another pan, cook onions in olive oil until soft.
- 32In another pan, cook onions in olive oil until soft.
- 33In another pan, cook onions in olive oil until soft.
- 34Add the shredded beef, strained sauce, salt and parsley. Mix well.
- 35Add the shredded beef, strained sauce, salt and parsley. Mix well.
- 36Add the shredded beef, strained sauce, salt and parsley. Mix well.
- 37Prepare the mashed potatoes: boil potatoes, then mash them with butter, milk, and nutmeg.
- 38Prepare the mashed potatoes: boil potatoes, then mash them with butter, milk, and nutmeg.
- 39Prepare the mashed potatoes: boil potatoes, then mash them with butter, milk, and nutmeg.
- 40Add the beef mixture to an oven-safe dish.
- 41Add the beef mixture to an oven-safe dish.
- 42Add the beef mixture to an oven-safe dish.
- 43Pipe the mashed potatoes on top of the beef mixture.
- 44Pipe the mashed potatoes on top of the beef mixture.
- 45Pipe the mashed potatoes on top of the beef mixture.
- 46Grate parmesan cheese over the mashed potatoes.
- 47Grate parmesan cheese over the mashed potatoes.
- 48Grate parmesan cheese over the mashed potatoes.
- 49Bake until golden brown and serve.
- 50Bake until golden brown and serve.
- 51Bake until golden brown and serve.
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
- 2 carrots
- 2 carrots
- 2 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
- 300 ml red wine
- 300 ml red wine
- 300 ml red wine
- 300 ml beef stock
- 300 ml beef stock
- 300 ml beef stock
- 2 onion
- 2 onion
- 2 onion
- 1 braised beef
- 1 braised beef
- 1 braised beef
- 50 g butter
- 50 g butter
- 50 g butter
- 200 ml milk
- 200 ml milk
- 200 ml milk
- 20 g flour
- 20 g flour
- 20 g flour
- 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 butter
- 50 g butter
- 50 g butter
- 50 g parmesan cheese
- 50 g parmesan cheese
- 50 g parmesan cheese
Equipment
knifefrying panstrainerovenbaking sheetpiping baggrater