1/1 Photo of Beef Cheeks With Sweet Potato Puree
3 hrs 20 mins
As presented by Artie and Johnny, The Jolly Butchers on My Kitchen Rules.
My Private Note
Units: US | Metric
- 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)
- 1Preheat oven to 180°C.
- 2To make the Bouquet Garni, gather herbs in a small square of muslin and tie with kitchen string to secure.
- 3Heat 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.
- 4Heat 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.
- 5Return 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.
- 6Transfer dish to the oven and cook, covered for 2 hours.
- 7Stir in eschallots and mushrooms and cook, uncovered for a further 40 minutes or until sauce has thickened and beef is very tender.
- 8Remove from and reserve beef, eschallots and mushrooms; strain the sauce and discard vegetables and then return beef, eschallots and mushrooms to strained sauce.
- 9Meanwhile 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.
- 10Lightly 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.
- 11TIP 1 - for a shortcut use a pre-prepared bouquet garni made with dry herbs.
- 12TIP 2 - for a more intensely flavoured mash, try roasting instead of boiling the potatoes before mashing them.
- 13TIP 3 - if you prefer a chunky sauce, omit straining the sauce, in step 8, so that you retain all the vegetables.
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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: