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
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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