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
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