Beef Cheeks With Sweet Potato Puree

24
Ingredients

20m
Prep Time

3h
Cook Time

3h 20m
Ready In

Recipe: #14756

October 18, 2014

Categories: Stewing Beef, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Beef Dinner, more

recipe by:
ImPat

"As presented by Artie and Johnny, The Jolly Butchers on My Kitchen Rules."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (673.3 g)
Calories 316.2
Total Fat - 10.6 g
Saturated Fat - 3.8 g
Cholesterol - 12.4 mg
Sodium - 1286 mg
Total Carbohydrate - 51.1 g
Dietary Fiber - 11.9 g
Sugars - 16.2 g
Protein - 12.9 g
Calcium - 167.6 mg
Iron - 5.9 mg
Vitamin C - 145.8 mg
Thiamin - 0.3 mg

Step 1

Preheat oven to 180°C.

Step 2

To make the Bouquet Garni, gather herbs in a small square of muslin and tie with kitchen string to secure.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Transfer dish to the oven and cook, covered for 2 hours.

Step 7

Stir in eschallots and mushrooms and cook, uncovered for a further 40 minutes or until sauce has thickened and beef is very tender.

Step 8

Remove from and reserve beef, eschallots and mushrooms; strain the sauce and discard vegetables and then return beef, eschallots and mushrooms to strained sauce.

Step 9

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 ricer or mash with a masher or put through a sieve and then stir in milk and butter and season with salt and pepper.

Step 10

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.