Hachis Parmentier
Serves 1
Directions
- 1Dice 1.5kg beef cheek.
- 2Add olive oil to a pan.
- 3Sear the beef cheek in the pan.
- 4Chop 2 carrots, 1 onion, and celery.
- 5Add the chopped vegetables to the pan with the beef.
- 6Add tomato paste.
- 7Return the beef to the pan.
- 8Tie rosemary, thyme, and bay leaf together to form a bouquet garni.
- 9Add the bouquet garni to the pan.
- 10Open a bottle of red wine.
- 11Pour red wine into the pan.
- 12Pour 300ml beef stock into the pan.
- 13Cover the pan with a lid and cook.
- 14Remove the lid from the pan.
- 15Check if the beef is tender by tearing it apart.
- 16Strain the beef and vegetables, reserving the liquid.
- 17Add olive oil to a clean pan.
- 18Add 2 chopped onions to the pan and sauté.
- 19Add the braised beef to the sautéed onions.
- 20Pour the reserved liquid over the beef and onions.
- 21Mix corn flour and butter to create a roux.
- 22Add salt to the beef mixture.
- 23Stir in 10g parsley.
- 24Transfer a portion of the beef mixture to an oven-safe bowl.
- 25Sprinkle salt on a baking tray.
- 26Place 3 large potatoes on the salted baking tray.
- 27Bake the potatoes at 220°C for 20 minutes.
- 28Cut the baked potatoes in half.
- 29Grate nutmeg into a pot.
- 30Add butter to the pot with nutmeg.
- 31Scoop out the potato flesh into the pot and mash.
- 32Pipe the mashed potato on top of the beef mixture in the bowl.
- 33Grate cheese over the mashed potato.
- 34Bake until golden brown.
Ingredients
- 1.5 kg Beef cheek
- Olive oil
- 2 Carrots
- 1 Onion
- Celery
- Tomato paste
- Rosemary
- Thyme
- Bay leaf
- Red wine
- 300 ml Beef stock
- 2 Onions
- Braised beef
- Corn flour
- Butter
- Salt
- 10 g Parsley
- 3 Potatoes
- Nutmeg
- Cheese
Equipment
Cutting boardKnifePanStrainerBaking trayPiping bag
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