Serves 1
Directions
- 1Cut 1.5kg of beef cheek into cubes.
- 2Drizzle olive oil into a skillet and add the beef cheek to brown.
- 3Cut 2 carrots and 1 onion into large pieces.
- 4Add the carrots and onion to the skillet with the beef and add tomato paste.
- 5Tie a bouquet garni with rosemary and thyme.
- 6Add a bottle of red wine and 300ml of beef stock to the skillet along with the bouquet garni.
- 7Cover and cook until the beef is tender and pulls apart easily.
- 8Remove the beef from the skillet and separate the meat from the vegetables.
- 9Drain the liquid into a bowl.
- 10In a separate skillet, add olive oil and sauté 2 diced onions.
- 11Add the braised beef to the onions.
- 12Pour the braising liquid back into the beef and onions.
- 13Melt 65g of butter and mix with flour to create a roux.
- 14Add the roux to the beef mixture and stir until thickened.
- 15Season with salt and add 10g of chopped parsley.
- 16Place the beef mixture into a baking dish.
- 17Season a baking tray with salt and place 3 large potatoes on it.
- 18Bake the potatoes at 220°C for 20 minutes.
- 19Once baked, cut the potatoes in half and scoop out the flesh into a pot.
- 20Grate nutmeg into the potatoes and add butter.
- 21Mash the potatoes until smooth.
- 22Pipe the mashed potatoes over the beef mixture in the baking dish.
- 23Grate cheese over the mashed potatoes.
- 24Bake until golden brown and bubbling.
Ingredients
- 1.5 kg Beef cheek
- Olive oil
- 2 Carrots
- 1 Onion
- Tomato paste
- Bouquet garni
- 1 bottle Red wine
- 300 ml Beef stock
- 2 Onions
- 65 g Butter
- Flour
- Salt
- 10 g Parsley
- 3 Large potatoes
- Nutmeg
- Grated cheese
Equipment
SkilletKnifeCutting boardSieveBowlBaking trayPiping bag
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