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Beef cheeks with creamed swede


You'll need

2 tbsp olive oil 4 beef cheeks (about 250gm each) 3 onions, halved, thinly sliced lengthways 3 garlic cloves, thinly sliced 2 fresh bay leaves 3 thyme sprigs 375 ml red wine 125 ml (½ cup) beef stock   Creamed swede 3 swedes (about 1.1kg), coarsely chopped 125 ml (½ cup) pouring cream, at room temperature

Method

  • 01
  • Preheat oven to 150C. Heat oil in a flameproof casserole large enough to fit beef cheeks snugly. Add cheeks, cook over high heat until browned (3-5 minutes each side), then transfer to a plate. Add onion and garlic to casserole and sauté over low heat until starting to caramelise (8-10 minutes). Return cheeks to casserole, add herbs, red wine and stock, season to taste, then bring to a simmer. Cover, transfer to oven and cook until beef cheeks are tender (3-3½ hours).
  • 02
  • Meanwhile, for creamed swede, place swede and enough water to cover in a large saucepan. Bring to the boil over high heat and cook until tender (25-30 minutes). Drain well, pulse in a food processor until smooth, return to saucepan, add cream and stir over medium heat until thick (1-2 minutes). Season to taste.
  • 03
  • Divide creamed swede among serving plates, top each with a beef cheek, spoon over braising liquid and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Big, rich cabernet.

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