BEEF CHEEKS WITH SWEET POTATO PUREE

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Beef Cheeks With Sweet Potato Puree image

Make and share this Beef Cheeks With Sweet Potato Puree recipe from Food.com.

Provided by ImPat

Categories     Meat

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 23

2 tablespoons olive oil
1 kg beef cheek
1 onion (large chopped)
2 celery ribs (chopped)
1 carrot (medium peeled chopped)
1 leek (thinly sliced)
1 liter beef stock (4 cups)
2 (400 g) diced tomatoes (canned)
125 ml red wine (1/2 cup)
1/2 lemon (zest off)
salt (to season)
pepper (to season)
6 bulbs shallots (eschallots specified)
400 g mushrooms
1 kg sweet potato (peeled cut into large chunks)
80 ml milk (hot)
30 g butter (chopped)
cooking spray
2 zucchini (medium thinly sliced lengthways using a vegetable peeler)
3 bay leaves (fresh or dried)
1 sprig rosemary (fresh)
3 sprigs lemon thyme (fresh)
3 parsley sprigs (fresh)

Steps:

  • Preheat oven to 180°C.
  • To make the Bouquet Garni, gather herbs in a small square of muslin and tie with kitchen string to secure.
  • Heat half of the oil in a large, ovenproof casserole dish over a medium-high heat and cook the beef cheeks in 2 batches for 8 minutes each batch, until browned all over and set aside.
  • Heat remaining oil in the dish over a medium heat and add onion, celery, carrot and leek and cook, stirring, for 5 minutes or until softened and lightly browned.
  • Return beef cheeks to dish with the stock, tomato, wine, lemon zest and bouquet garni and season with salt and pepper and bring to the boil.
  • Transfer dish to the oven and cook, covered for 2 hours.
  • Stir in eschallots and mushrooms and cook, uncovered for a further 40 minutes or until sauce has thickened and beef is very tender.
  • Remove from and reserve beef, eschallots and mushrooms; strain the sauce and discard vegetables and then return beef, eschallots and mushrooms to strained sauce.
  • Meanwhile cook potato in a large saucepan of boiling water over a medium heat for 15 minutes or until tender, drain and pass through a potato rice and then stir in milk and butter and season with salt and pepper.
  • Lightly spray a large frying pan with oil and heat over a medium heat and cook zucchini ribbons for 4 minutes or until just tender and season with salt and pepper.
  • TIP 1 - for a shortcut use a pre-prepared bouquet garni made with dry herbs.
  • TIP 2 - for a more intensely flavoured mash, try roasting instead of boiling the potatoes before mashing them.
  • TIP 3 - if you prefer a chunky sauce, omit straining the sauce, in step 8, so that you retain all the vegetables.

Nutrition Facts : Calories 325.8, Fat 10.2, SaturatedFat 3.8, Cholesterol 12.5, Sodium 799.3, Carbohydrate 49.1, Fiber 8.9, Sugar 15.3, Protein 9.1

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