Braised Beef Cheeks with Creamed Potatoes

Name: Braised Beef Cheeks with Creamed Potatoes
Cuisine: American
Ingredients: 2 pieces beef cheeks; pinch salt; pinch pepper; olive oil; 1 unit onion; 3 stalks celery; 5 units carrots; 1 head garlic; tomato paste; 1 bottle red wine; sprigs thyme; sprigs rosemary; bay leaf; beef broth; 4 units potatoes; milk; butter; chives

Serves 1

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Braised Beef Cheeks with Creamed Potatoes

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Serves 1

Directions

1Unwrap the beef cheeks and place them on a cutting board.
2Trim excess fat from the beef cheeks.
3Place the beef cheeks on a roasting rack in a pan.
4Season generously with salt and pepper on both sides.
5Place the seasoned beef cheeks in the refrigerator.
6Heat olive oil in a Dutch oven.
7Sear the beef cheeks in the hot olive oil until browned on all sides.
8Remove the seared beef cheeks from the Dutch oven and place them back on the roasting rack.
9Cut the onion into large pieces.
10Slice the celery into chunks.
11Chop the carrots.
12Cut a head of garlic in half.
13Add the chopped onion, celery, carrots, and garlic to a mixing bowl.
14Add the vegetables to the Dutch oven and sauté until softened.
15Add tomato paste to the vegetables and stir to combine.
16Open a bottle of red wine and decant it.
17Pour the decanted red wine into the Dutch oven with the vegetables.
18Return the seared beef cheeks to the Dutch oven with the vegetables and red wine.
19Add thyme, rosemary, and bay leaf to the Dutch oven.
20Pour beef broth into the Dutch oven.
21Prepare a head of garlic by cutting it in half and drizzling with olive oil, salt, pepper, and a sprig of thyme. Wrap it in foil.
22Place the wrapped garlic in the oven to roast.
23Peel the potatoes.
24Cut the peeled potatoes into large chunks.
25Boil the potato chunks in a saucepan until tender.
26Pour milk into a separate saucepan and add thyme, bay leaf, and the roasted garlic bulb.
27Bring the milk mixture to a simmer.
28Press the boiled potatoes through a potato ricer into a bowl.
29Transfer the riced potatoes to a frying pan.
30Strain the warmed milk mixture into the riced potatoes, discarding the solids.
31Stir in butter to create creamed potatoes.
32Pass the creamed potatoes through a fine-mesh sieve into a clean bowl for a smooth consistency.
33Season the creamed potatoes with salt and pepper.
34Stir the creamed potatoes until well combined and smooth.
35Remove the braised beef cheeks from the Dutch oven and place them on a rack.
36Strain the braising liquid and vegetables through a sieve into a bowl, reserving the liquid.
37Pour the strained braising liquid into a frying pan and reduce to a sauce.
38Return the beef cheeks to the reduced sauce, coating them evenly.
39Serve a portion of creamed potatoes on a plate.
40Place a braised beef cheek on top of the creamed potatoes.
41Spoon the rich braising sauce over the beef cheek.
42Garnish with freshly chopped chives.

Ingredients

2 pieces beef cheeks
pinch salt
pinch pepper
olive oil
1 unit onion
3 stalks celery
5 units carrots
1 head garlic
tomato paste
1 bottle red wine
sprigs thyme
sprigs rosemary
bay leaf
beef broth
4 units potatoes
milk
butter
chives

Equipment

cutting boardkniferoasting pan with rackdutch ovenwooden spoontongscorkscrewwine decanterbowlpotato peelersaucepanpotato ricerfrying pansieveserving plateforkspoonwine glass

Braised Beef Cheeks with Creamed Potatoes

Serves 1

instagram.com

Braised Beef Cheeks with Creamed Potatoes

instagram.com

Serves 1

Directions

1Unwrap the beef cheeks and place them on a cutting board.
2Trim excess fat from the beef cheeks.
3Place the beef cheeks on a roasting rack in a pan.
4Season generously with salt and pepper on both sides.
5Place the seasoned beef cheeks in the refrigerator.
6Heat olive oil in a Dutch oven.
7Sear the beef cheeks in the hot olive oil until browned on all sides.
8Remove the seared beef cheeks from the Dutch oven and place them back on the roasting rack.
9Cut the onion into large pieces.
10Slice the celery into chunks.
11Chop the carrots.
12Cut a head of garlic in half.
13Add the chopped onion, celery, carrots, and garlic to a mixing bowl.
14Add the vegetables to the Dutch oven and sauté until softened.
15Add tomato paste to the vegetables and stir to combine.
16Open a bottle of red wine and decant it.
17Pour the decanted red wine into the Dutch oven with the vegetables.
18Return the seared beef cheeks to the Dutch oven with the vegetables and red wine.
19Add thyme, rosemary, and bay leaf to the Dutch oven.
20Pour beef broth into the Dutch oven.
21Prepare a head of garlic by cutting it in half and drizzling with olive oil, salt, pepper, and a sprig of thyme. Wrap it in foil.
22Place the wrapped garlic in the oven to roast.
23Peel the potatoes.
24Cut the peeled potatoes into large chunks.
25Boil the potato chunks in a saucepan until tender.
26Pour milk into a separate saucepan and add thyme, bay leaf, and the roasted garlic bulb.
27Bring the milk mixture to a simmer.
28Press the boiled potatoes through a potato ricer into a bowl.
29Transfer the riced potatoes to a frying pan.
30Strain the warmed milk mixture into the riced potatoes, discarding the solids.
31Stir in butter to create creamed potatoes.
32Pass the creamed potatoes through a fine-mesh sieve into a clean bowl for a smooth consistency.
33Season the creamed potatoes with salt and pepper.
34Stir the creamed potatoes until well combined and smooth.
35Remove the braised beef cheeks from the Dutch oven and place them on a rack.
36Strain the braising liquid and vegetables through a sieve into a bowl, reserving the liquid.
37Pour the strained braising liquid into a frying pan and reduce to a sauce.
38Return the beef cheeks to the reduced sauce, coating them evenly.
39Serve a portion of creamed potatoes on a plate.
40Place a braised beef cheek on top of the creamed potatoes.
41Spoon the rich braising sauce over the beef cheek.
42Garnish with freshly chopped chives.

Ingredients

2 pieces beef cheeks
pinch salt
pinch pepper
olive oil
1 unit onion
3 stalks celery
5 units carrots
1 head garlic
tomato paste
1 bottle red wine
sprigs thyme
sprigs rosemary
bay leaf
beef broth
4 units potatoes
milk
butter
chives

Equipment

cutting boardkniferoasting pan with rackdutch ovenwooden spoontongscorkscrewwine decanterbowlpotato peelersaucepanpotato ricerfrying pansieveserving plateforkspoonwine glass