Serves 1
Directions
- 1Cut the beef cheek into cubes.
- 2Brown the beef cheek cubes in olive oil.
- 3Roughly chop the carrots and the onion.
- 4Add tomato paste, carrots, onion, and celery to the pan.
- 5Return the beef to the pan.
- 6Add bouquet garni, red wine and beef stock to the pan. Cover and cook until the beef is tender.
- 7Strain the beef and reserve the liquid.
- 8Sauté chopped onions in olive oil.
- 9Return the braised beef to the pan and add some of the reserved liquid.
- 10Add butter to reserved liquid and whisk.
- 11Add salt and parsley to the beef.
- 12Place the beef mixture into a dish.
- 13Cover a baking tray with salt and place the potatoes in it. Bake at 220°C for 20 minutes.
- 14Grate nutmeg and add butter to the potatoes.
- 15Pipe the mash potatoes on top of the beef.
- 16Grate cheese over the top.
Ingredients
- 1.5 kg beef cheek
- olive oil
- 2 carrots
- 1 onion
- tomato paste
- bouquet garni
- 300 ml beef stock
- olive oil
- 2 onions
- braised beef
- 65 g butter
- salt
- 10 g parsley
- salt
- 3 large potatoes
- nutmeg
- butter
- cheese
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