RECIPES FOR BEEF CHEEKS RECIPES

Steps:

• For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme. Pour over the beer, cover and place in the fridge for at least 12 hours, but preferably overnight.
• Preheat the oven to 150C/300F/Gas 2.
• Lift the beef cheeks out from the vegetables, pat dry, then season with salt and pepper. Reserve the marinade.
• Heat a large casserole or ovenproof pan until hot, add the olive oil and a knob of the butter. When foaming, add the beef cheeks two at a time and fry on each side until browned. Remove and set aside.
• Return the beef to the pan with the reserved marinade and add the beef stock.
• Bring to a simmer then cover with a lid, leaving the lid slightly ajar so you have a 1cm/½in gap at the side. Cook in the oven for 4-5 hours.
• Meanwhile, put the whole carrots, star anise, 100g/3½oz of the butter, a pinch of salt and the sugar into a pan and add enough water to just cover. Set on a low heat and cook for 20-30 minutes, or until the carrots are tender and glazed.
• Remove the casserole from the oven and strain the sauce into a saucepan, then place over the heat and cook until the volume of liquid has reduced and is thick enough to just coat the back of a spoon.
• Whisk in the remaining butter until the sauce is shiny. Season with sea salt and freshly ground black pepper, to taste.
• For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.
• Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.
• Meanwhile, put the butter and milk into a saucepan and simmer until the butter is melted.
• Pass the potatoes through a ricer, then add the hot butter and milk (or cream) and beat to form a very smooth mash. Season, to taste, with salt and black pepper.
• To serve, lift out the beef cheeks and place in shallow bowls. Spoon the mash alongside and finish with a generous ladleful of sauce.

Steps:

• Pat the beef cheeks dry and season with salt and pepper. Heat the oil in an ovenproof saucepan over a medium heat and brown the cheeks all over. Remove from the pan and set aside. Tip the celery and carrot into the pan and fry for 8 mins until golden, then add the onion and garlic and fry for 5 mins until golden. Add the chopped parsley, bay leaf, peppercorns, allspice, thyme, rosemary and tomato purée, and stir for another minute. Pour in the wine, bring to a boil and simmer until reduced to a third – this will take about 30 mins. Heat the oven to 140C/120C fan/gas 1.
• Return the roasted cheeks to the pan and pour in the beef stock. Cover and simmer gently in the oven for about 2 hrs. Remove the cheeks to a plate and strain the sauce through a fine sieve. Season with salt and pepper, or sweeten lightly with a little sugar, if you like. Just before serving, beat 2 tbsp butter into the sauce.
• Heat the remaining butter in a frying pan over a medium heat and fry the mushrooms for 8-10 mins until golden, season with salt and pepper and sprinkle with the remaining tbsp of chopped parsley.
• When serving, put the mash in the centre of each plate, place the cheek on top and carefully pour the sauce over it. Garnish with roasted mushrooms and a sprig of thyme. This recipe has been provided by Apetit Online and has not been re-tested by us.