Prep 20 mins
Cook 3 hrs
As presented by Artie and Johnny, The Jolly Butchers on My Kitchen Rules.
- 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)
- 3 bay leaves (fresh or dried)
- 1 sprig rosemary (fresh)
- 3 sprigs lemon thyme (fresh)
- 3 parsley sprigs (fresh)
- 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.
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.