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CDWM SA - Ep.12 - Lizanne's - Main

Lizanne’s Slow Cooked Beef Cheeks with Parmesan Mash

Ingredients

Serves: 6 people

Preparation time: 15 min, Cooking time: 8 hrs

Beef cheeks

  • 3 tbsp olive oil
  • 1.5 kg beef cheeks
  • 1 onion
  • 1 stalk celery
  • 1 carrot
  • 4 cloves garlic
  • 6 sprigs thyme
  • 4 dry bay leaves
  • 250 ml beef stock
  • 500 ml red wine
  • 2 tsp salt
  • black pepper

Parmesan mash

  • 800 g potatoes
  • 2 tbsp butter
  • 1 cup milk
  • 1 cup grated parmesan cheese
  • salt and pepper

Preparation method

Beef cheeks

  • Pat beef dry, then season all over with 1 tsp salt and black pepper.
  • Heat 2 tbsp olive oil in pan on high heat. Sear beef cheeks on each side until browned. Remove from heat, cover with foil to keep warm, set aside.
  • Reduce pan heat to med-high, heat 1 tbsp olive oil. Add garlic, onion, carrots and sauté 3 min. Add celery and sauté 3 min.
  • Pour onion mixture into slow cooker, place beef cheeks on top.
  • Pour wine into pan, increase heat to high. Simmer 1 min, scraping brown bits off bottom of pan to mix with the wine.
  • Pour wine into slow cooker and add all remaining ingredients.
  • Cook on low for 8 hrs / high for 6 hrs.
  • Remove beef cheeks, discard thyme stems and bay leaves.
  • Using stick blender, purée the liquid into smooth sauce.
  • Pour sauce into saucepan. Bring to simmer over medium heat. Simmer ± 10 min.
  • Adjust seasoning, if necessary.
  • Return cheeks to sauce and keep warm until ready to serve.

Parmesan mash

  • Peel and cube potatoes.
  • Place in boiling water and cook until soft.
  • Drain potatoes, add milk and butter.
  • Mash potatoes until smooth and lump free.
  • Add parmesan and mix through.