Serves 1
Directions
- 1Unwrap the beef cheeks and remove the excess fat.
- 2Place it on a tray with a rack and season with salt and pepper.
- 3Place in the fridge.
- 4Pour red wine in a decanter.
- 5Sear the beef cheeks on both sides in a pot.
- 6Set aside the beef cheeks.
- 7Chop carrots, celery, shallots and garlic.
- 8Add the chopped vegetables to the pot and cook.
- 9Add tomato paste and red wine.
- 10Return the beef cheeks to the pot and add rosemary, thyme and bay leaves.
- 11Cover and cook.
- 12Peel and chop the potatoes and boil them in water with salt and pepper.
- 13Mash the cooked potatoes.
- 14Boil milk and add butter, salt and pepper.
- 15Pour over the mashed potatoes and mix.
- 16Remove the beef cheeks from the pot.
- 17Strain the sauce and return it to the pot.
- 18Add the beef cheeks to the sauce and glaze.
- 19Serve on top of the mashed potatoes and garnish with chives.
Ingredients
- beef cheeks
- Maldon salt
- pepper
- Tignanello wine
- red wine
- carrots
- celery
- shallots
- garlic
- tomato paste
- rosemary
- bay leaves
- thyme
- potatoes
- milk
- butter
- chives
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