Directions
- 1Cut the beef cheek into cubes.
- 2Add olive oil to a pan and brown the beef cheek.
- 3Add the chopped carrots and onions.
- 4Add tomato paste.
- 5Add the browned beef cheek.
- 6Add the bouquet garni to the pan.
- 7Add the red wine and beef stock to the pan.
- 8Bring the mixture to a boil, cover, and simmer until the beef is tender.
- 9Strain the beef and vegetables, reserving the liquid.
- 10In a separate pan, sauté the onions in olive oil.
- 11Add the braised beef to the pan with the onions.
- 12Pour the reserved beef liquid over the beef and onions. Add salt.
- 13Add parsley.
- 14Mix well.
- 15Bake the potatoes at 220°C for 20 minutes.
- 16Mash the potatoes with butter and nutmeg.
- 17Layer the beef mixture in an oven-safe dish and top with the mashed potatoes.
- 18Grate cheese over the mashed potatoes.
- 19Bake until golden brown.
Ingredients
- 1.5 kg beef cheek
- 2 tbsp olive oil
- 2 carrots
- 1 onion
- 1 tbsp tomato paste
- 1 bouquet garni
- 300 ml beef stock
- 1 bottle red wine
- 2 onions
- 1.5 kg braised beef
- 65 g butter
- 1 tbsp salt
- 10 g parsley
- 3 large potatoes
- 1 pinch nutmeg
Equipment
knifefrying panstrainerbowlpastry bag
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