Recipes
Red Wine Braised Beef Cheeks with Creamy Mashed Potato
Red Wine Braised Beef Cheeks with Creamy Mashed Potato
Recipe Details
by Charmaine So
Ingredients
Creamy Mashed Potato Ingredients
Beef Cheeks Ingredients
Step by Step Instructions
Step 1
Beef Cheeks: Roughly dice the onion, carrot and celery stock. Chop the garlic and the chives. Set aside. Cut off any large, fatty membrane from beef cheeks and pat dry. Season with salt and black pepper.
Step 2
Heat olive oil in a large heavy based pot over medium high heat. Sear the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, loosely cover with foil to keep warm.
Step 3
In the same pot, add onion, carrot and celery and sauté until soft, about 15 minutes.
Step 4
Add in garlic and tomato paste and mix well. Add in thyme, rosemary and bay leaves. Stir to mix well and cook for another 3 minutes.
Step 5
Pour in the red wine and stir to scrape the brown bits off the bottom of the pot. Bring the wine to a slight boil and let cook for 2 minutes.
Step 6
Add back the beef cheeks into the pot, along with the beef broth.
Step 7
Bring to a boil and lower the heat to a simmer. Put the lid on and cook on the stove over medium low heat for 3 hours or until the cheeks are very tender. Season with salt and black pepper.
Step 8
Carefully remove the beef cheeks. Simmer the sauce over low heat until the sauce is reduced into a thicker consistency.
Step 9
Serve over mashed potatoes and garnish with chopped chives.
Step 10
Creamy Mashed Potatoes: Place peeled and chopped potatoes in a large pot of salted boiling water and cook for 15-20 minutes or until very soft.
Step 11
Turn off heat and drain the potatoes. Remove the water and put the potatoes back into the pot.
Step 12
Add in butter and use a potato masher to mash and mix the butter into the potatoes. Add in the milk gradually, mashing the potatoes as you go.
Step 13
Season with salt and black pepper to taste. Add more milk if you like a creamier mash.
Ingredients
Creamy Mashed Potato Ingredients
Beef Cheeks Ingredients
by Charmaine So
Step by Step Instructions
Step 1
Beef Cheeks: Roughly dice the onion, carrot and celery stock. Chop the garlic and the chives. Set aside. Cut off any large, fatty membrane from beef cheeks and pat dry. Season with salt and black pepper.
Step 2
Heat olive oil in a large heavy based pot over medium high heat. Sear the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, loosely cover with foil to keep warm.
Step 3
In the same pot, add onion, carrot and celery and sauté until soft, about 15 minutes.
Step 4
Add in garlic and tomato paste and mix well. Add in thyme, rosemary and bay leaves. Stir to mix well and cook for another 3 minutes.
Step 5
Pour in the red wine and stir to scrape the brown bits off the bottom of the pot. Bring the wine to a slight boil and let cook for 2 minutes.
Step 6
Add back the beef cheeks into the pot, along with the beef broth.
Step 7
Bring to a boil and lower the heat to a simmer. Put the lid on and cook on the stove over medium low heat for 3 hours or until the cheeks are very tender. Season with salt and black pepper.
Step 8
Carefully remove the beef cheeks. Simmer the sauce over low heat until the sauce is reduced into a thicker consistency.
Step 9
Serve over mashed potatoes and garnish with chopped chives.
Step 10
Creamy Mashed Potatoes: Place peeled and chopped potatoes in a large pot of salted boiling water and cook for 15-20 minutes or until very soft.
Step 11
Turn off heat and drain the potatoes. Remove the water and put the potatoes back into the pot.
Step 12
Add in butter and use a potato masher to mash and mix the butter into the potatoes. Add in the milk gradually, mashing the potatoes as you go.
Step 13
Season with salt and black pepper to taste. Add more milk if you like a creamier mash.