Main Menu

Braised Beef Cheeks in Pedro Ximenez with Parsnip Puree and Chives

Serves
8
Prep
1hour
Cook
4hrs
DIFFICULTY
medium
Ingredients
  • 3kg OMUGI Beef cheeks
  • 100ml olive oil
  • 2 brown onions, chopped
  • 1 whole head of garlic, split
  • 2 carrots, chopped
  • 1/4 bunch thyme
  • 3 fresh bay leaves
  • 1 cinnamon stick
  • 4-star anise
  • 2 tablespoons tomato paste
  • 2 tablespoons hot smoked paprika
  • 500mls Pedro Ximenez sherry
  • 750mls red wine (Pinot Noir)
  • Parsnip puree
  • Fresh chopped chives
  • For the Parsnip Puree:
  • 500g Desiree potatoes, peeled and roughly chopped
  • 500g parsnips, peeled and roughly chopped
  • 150g diced butter
  • 1 cup milk (brought to a boil with butter)
  • Salt
  • Ground white pepper
  • Nutmeg (just a hint, should not overpower)
Method
  • Remove beef cheeks from their bag and pat dry with paper towel, season with sea salt flakes and cracked black pepper. In a large, preheated skillet using a little olive oil, brown cheeks on both sides. (being sure not to overcrowd the pan)
  • In a heavy-based pot, heat olive oil adding in the onion, garlic head and carrots and start to caramelise. Add herbs, spices, tomato paste, continuing to cook for 3 minutes. Add sherry and wine, bring to the boil and simmer for 5 minutes.
  • Add the browned cheeks, top up with water just to cover, cover with baking paper and a lid, then simmer for 3 – 3.5 hours. The cheeks should be tender but firm enough to stay intact. To test this, squeeze the cheek - if it's soft but doesn't fall apart, it's ready.
  • For the parsnip puree, place the potatoes and parsnip into a steamer. Cooking for 40 minutes or until tender. Remove from the heat and pass vegetables through a mouli or ricer into a large pot. Return to a low heat, beating in the butter and milk until smooth and emulsified. Season with the salt, white pepper and nutmeg.
  • Remove cheeks from sauce and set aside. Reduce sauce by 4/5 (four fifths) and pass through a cheese cloth or a fine mesh sieve, adjust seasoning with a little black pepper.
  • Serve with parsnip puree - spoon some puree into the centre of a plate, place a cheek on the edge of the puree, then spoon a small amount of sauce over. Sprinkle with chopped chives
Back to Recipes
SHARE RECIPE
More delicious recipes from
Omugi Beef
abcdef: array(1) { [0]=> string(5) "cheek" }