Preparation Time: 30 mins
Cooking Time: 150 mins
Ingredients:BRAISED BEEF CHEEKS
- 2 kg beef cheeks, trimmed
- Seasoned flour, for dusting
- 3 tbsp. olive oil
- 8 eschallots, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 2 carrots, coarsely chopped
- 2 sticks celery, coarsely chopped
- 350 ml red wine (we used shiraz)
- 1 bunch thyme
- 30 g dark chocolate (70% or more)
- 750 ml beef stock
- 1 heaped tablespoon of blackberry jam
- 250 ml white vinegar
- 2 tbs caster sugar
- 1 tsp salt
- 4 eshallots, thinly sliced
- 1 kg parsnips, peeled, cored, finely chopped
- 1 litre milk
- 50 g butter
- 6 Brussels sprouts, halved
- 100 g thick bacon, coarsely chopped
- 2 tbsp. balsamic vinegar
- 1 tbsp. olive oil
- 2 parsnips, sliced with a vegetable peeler
- ½ cup rice flour
- ½ cup plain flour
- Vegetable oil, for deep frying
- Preheat oven to 160 C.
- To prepare beef cheeks, generously dust beef cheeks all over with seasoned flour.
- Heat half the oil in a large saucepan over medium heat. Cook beef cheeks, in batches, turning, until browned all over. Remove and set aside.
- Reduce heat to medium and add remaining oil. Add vegetables and cook, stirring occasionally, until lightly browned. Add wine. Simmer until reduced by two thirds.
- Stir in remaining ingredients. Pour mixture into a flameproof casserole dish. Add beef cheeks. Cover tightly with foil or a lid.
- Transfer to the oven and braise for about 3 hours or until beef is very tender.
- To pickle eschallots, stir vinegar, sugar and salt in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in eschallots and set aside to cool completely. Drain to serve.
- To make parsnip mash, place all ingredients in a medium saucepan over medium heat. Cover and bring to a simmer. Simmer until parsnips are soft. Strain and reserve parsnips and milk mixture.
- Transfer parsnips to a blender and blend to form a smooth puree. Add enough of the milk mixture to achieve desired consistency. Season.
- To roast sprouts, toss all ingredients in a small roasting dish. Roast for about 30 minutes or until sprouts are tender.
- Remove beef cheeks from oven. Remove beef and set aside.
- Strain sauce into a saucepan (you can leave it unstrained if you prefer a chunky sauce). Simmer over a medium heat until slightly thickened.
- To make parsnip chips, dust parsnip slices in combined flours.
- Deep parsnips in small batches until golden and crisp. Drain on absorbent paper. Season.
- Serve beef cheeks and sauce with parsnip mash, roasted Brussels sprouts, pickled eschallots and parsnip crisps.
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