When cooked slowly, beef cheeks have the most beautiful gelatinous texture. Swede, not unlike parsnip, brings an earthy flavour to this dish.
- 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
- 3 swedes (about 1.1kg), coarsely chopped
- 125 ml (½ cup) pouring cream, at room temperature
- 1Preheat 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).
- 2Meanwhile, 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.
- 3Divide creamed swede among serving plates, top each with a beef cheek, spoon over braising liquid and serve immediately.
Drink Suggestion: Big, rich cabernet. Drink suggestion by Max Allen
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