Beef Cheeks with Mash and Carrots
Hello comfort food at its best! The beef cheeks are cooked in red wine, brandy and beef stock, the mash is made with butter and cream and the carrots are cooked with star anise, butter and sugar.
Ingredients
- 2k beef cheeks
- 2 tbsp plain flour
- 25g butter
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1 onions peeled and sliced
- 1 garlic clove, crushed
- 1 leek sliced
- 1 carrot chopped
- 75ml brandy
- 250ml Burgundy red wine
- 500ml beef stock
- 2 sprigs thyme
- 2 sprigs flat leaf parsley
Mash:
- 1kg floury potatoes, peeled and cut into chunks
- 100g butter
- 100ml double cream
Carrots:
- 1 bunch carrots, peeled
- 4 star anise
- 50g butter
- 50g caster sugar
Method
Method for beef
- Toss the beef with the flour, salt and black pepper
- Heat a large sauté pan until hot, splash in the olive oil and butter, add the beef and fry until browned on each side. Pop into a large casserole pan.
- Add the red wine, brandy and beef stock to the frying pan and bring to a simmer. Pour over the meat and add the rest of the ingredients.
- Add the bouquet garni then cover and cook on a low heat for 4 hours until tender and just thickened.
Method for mash
- Place the potatoes into a pan of salted water and bring to the boil.
- Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
- Drain and return to the pan, then place over the heat for 1 minute to drive off any excess moisture.
- Mash well then add the butter and cream beating to form a smooth mash.
- Season with salt and black pepper.
For the carrots
- Put all the ingredients into a pan just cover in water bring to the boil then simmer for 30 minutes.
To serve
Pile some mash onto the plate, spoon a generous portion of beef bourguignon alongside the carrots.
Ingredients
- 2k beef cheeks
- 2 tbsp plain flour
- 25g butter
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1 onions peeled and sliced
- 1 garlic clove, crushed
- 1 leek sliced
- 1 carrot chopped
- 75ml brandy
- 250ml Burgundy red wine
- 500ml beef stock
- 2 sprigs thyme
- 2 sprigs flat leaf parsley
Mash:
- 1kg floury potatoes, peeled and cut into chunks
- 100g butter
- 100ml double cream
Carrots:
- 1 bunch carrots, peeled
- 4 star anise
- 50g butter
- 50g caster sugar
Method
Method for beef
- Toss the beef with the flour, salt and black pepper
- Heat a large sauté pan until hot, splash in the olive oil and butter, add the beef and fry until browned on each side. Pop into a large casserole pan.
- Add the red wine, brandy and beef stock to the frying pan and bring to a simmer. Pour over the meat and add the rest of the ingredients.
- Add the bouquet garni then cover and cook on a low heat for 4 hours until tender and just thickened.
Method for mash
- Place the potatoes into a pan of salted water and bring to the boil.
- Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
- Drain and return to the pan, then place over the heat for 1 minute to drive off any excess moisture.
- Mash well then add the butter and cream beating to form a smooth mash.
- Season with salt and black pepper.
For the carrots
- Put all the ingredients into a pan just cover in water bring to the boil then simmer for 30 minutes.
To serve
Pile some mash onto the plate, spoon a generous portion of beef bourguignon alongside the carrots.
