While summer is rolling in across the northern hemisphere, those on the other side of the equator winter is creeping in. Temperatures are dropping and days are shorter, calling for warming recipes like this one from Chef Paul Cooper from Bishop Sessa. So get cozied up and nourish your family with this cheeky winter recipe!
Slow cooked beef cheek with mash potato, and caramelised onion rings
1kg beef cheeks (we use Gundooee Organic Wagyu)
1 onion, sliced into 1cm rings
1 carrot, peeled and diced into 1cm cubes
1 head garlic, split in half across the cloves
½ bunch thyme
Flour for dusting
800gm desiree potato
Butter (as much as you dare) or olive oil
For the Beef Cheeks:
Remove the sinew and skin from the beef cheeks, (your butcher can do this for you) and marinate
the cheeks in enough red wine to cover completely for 6 to 24 hours.
In a heavy based pan big enough to hold the ingredients, caramelize the onion rings on one side,
remove and set aside and the garlic flat side down and gentyl fry until golden, remove from the pan
and set aside and add the dice carrot, colour gently, and remove and set aside with the onions
Strain the beef off and reserve the wine. Pat the meat dry with paper towel, season with salt, dust in
flour and seal the meat in the same pan (as the veg) until golden all over, deglaze the pan with the
red wine, and bring to a boil, reduce the red wine, by ¾, and top up or chicken stock to completely
cover the meat and simmer gently for 2-2 ½ hours, or until meat is tender but not falling to pieces.
Remove the meat, return onion, garlic and carrot to the pan, add thyme and reduce the liquid by
half to thicken, add butter, and let it emulsify into the liquid. Return meat, season, remove thyme
and garlic (unless you like garlic a lot) and serve with mash potato.
For the Mash:
Peel the potatoes, dice, and cover with cold water. Bring to a boil reduce to a simmer, and cook until
tender. Strain off, and mash the potato, warm the milk and butter (if using) and add to the potato. If
using olive oil, add after the milk to your own taste. Season with salt and serve hot.