Seared Beef Cheek & Mashed Potatoes

BEEF CHEEKS

INGREDIENTS - 6 Servings

• 3 tbsp olive oil , separated
• 3lb beef cheeks , (4 large or 6 small beef cheeks)
• 1 cup onion (yellow), diced
• 1 cup celery stalk , diced 
• 1 cup carrot , diced 
• 4 garlic cloves , minced
• 6 stems of fresh thyme
  4 dried bay leaves
  1 cup (250 ml) beef stock (broth)
• 2 cups (500 ml) red wine (full bodied eg. cabernet sauvignon or merlot)
• 2 - 3 tsp salt , separated
• Black pepper

INSTRUCTIONS

Step 1
Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
Step 2
Heat 2 tbsp olive oil in a large heavy based pot over high heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
Step 3
Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until the onion becomes translucent.
Step 4
Add the celery and carrots, sauté for a further 3 minutes.

COOKING DIRECTIONS

Step 1
Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
Step 2
Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later), place the lid on.
Step 3
Oven: 160C/320F for 3 to 3 1/2 hours .
Step 4
Remove the beef cheeks from the sauce. Discard the thyme stems and bay leaves.
Step 5
Use a handheld stick blender to puree the braising liquid into a smooth
Sauce - it will change from a dark brown to a lighter brown color.
Step 6
Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown color and reduces by about 1/4 to 1/3, to a gravy consistency - about 3 to 5 minutes.
Step 7
Do a taste test and adjust the seasoning (salt and pepper) to your taste.
Step 8
Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

MASHED POTATOES

INGREDIENTS - 8 Servings

• 2 lb potatoes 
• 1 ½ cup milk  
• 1 teaspoon salt 
• ¼ teaspoon white pepper 
• 3 sticks butter

INSTRUCTIONS

Step 1
Peel the potatoes and then cut into 1 inch chunks.
Step 2
Wash the potatoes under cold water to remove any surface starch.
Step 3
Place the potatoes, milk, salt and white pepper into a sauce pan and place over a medium heat.
Step 4
Bring to a simmer, then put a lid on, reduce the heat and cook for 35-40 minutes until the potatoes are soft. (Check your potatoes after 20 minutes as the age of the potato can affect how quickly it cooks.)
Step 5
Whilst the potatoes are cooking, cut the butter into small chunks and place in the fridge to stay cold.
Step 6
Drain the potatoes and reserve the milk.
Step 7
Use a potato ricer or a food mill to mash the potatoes.
Step 8
Add the hot potatoes to the cold butter and stir vigorously until all the butter has melted into the potato.
Step 9
Add about a ¼ cup of the milk mixture and stir to get a very soft almost pourable mashed potato.
Step 10
Check the seasoning then serve immediately with a little extra butter and some parsley garnish.

SAUTEED MIREPOIX

INGREDIENTS - 8 Servings

• 2 tablespoons olive oil 
• 1 cup chopped onion  
• 1 cup chopped celery 
• 1 cup chopped carrots 
• Salt and Pepper to Taste 

INSTRUCTIONS

Step 1
Heat olive oil to medium in a large Dutch oven.
Step 2
Add onions, carrots and celery to the pan. Reduce heat to low and cook for about 10 minutes or until veggies soften while occasionally stirring.
Step 3
Let the mirepoix cool and divide into 4 freezer bags. Label each bag. Lay bags flat in the freezer and use as needed.