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    You are in: Home / Recipes / Beef Cheeks With Sweet Potato Puree Recipe
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    Beef Cheeks With Sweet Potato Puree

    Beef Cheeks With Sweet Potato Puree. Photo by Satyne

    1/1 Photo of Beef Cheeks With Sweet Potato Puree

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    I'mPat's Note:

    As presented by Artie and Johnny, The Jolly Butchers on My Kitchen Rules.

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    Units: US | Metric



    1. 1
      Preheat oven to 180°C.
    2. 2
      To make the Bouquet Garni, gather herbs in a small square of muslin and tie with kitchen string to secure.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Transfer dish to the oven and cook, covered for 2 hours.
    7. 7
      Stir in eschallots and mushrooms and cook, uncovered for a further 40 minutes or until sauce has thickened and beef is very tender.
    8. 8
      Remove from and reserve beef, eschallots and mushrooms; strain the sauce and discard vegetables and then return beef, eschallots and mushrooms to strained sauce.
    9. 9
      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.
    10. 10
      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.
    11. 11
      TIP 1 - for a shortcut use a pre-prepared bouquet garni made with dry herbs.
    12. 12
      TIP 2 - for a more intensely flavoured mash, try roasting instead of boiling the potatoes before mashing them.
    13. 13
      TIP 3 - if you prefer a chunky sauce, omit straining the sauce, in step 8, so that you retain all the vegetables.

    Ratings & Reviews:

    • on September 23, 2013


      This was amazing. We roasted the potatoes as suggested, I probably would have added another 50% potatoes since I had a bit too much meaty sauce left over, but not a drama. Added a little nutmeg to the potatoes once mashed, very tasty. Made for phototag Fall.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Beef Cheeks With Sweet Potato Puree

    Serving Size: 1 (684 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 325.7
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 3.8 g
    Cholesterol 12.5 mg
    Sodium 799.3 mg
    Total Carbohydrate 49.1 g
    Dietary Fiber 8.9 g
    Sugars 15.3 g
    Protein 9.1 g

    The following items or measurements are not included:

    beef cheeks

    bulbs shallots


    lemon thyme

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