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Beef cheeks with parsnip puree

Name: Beef cheeks with parsnip puree
Prep time: 35 min
Cook time: 385 min
Total time: 420 min
Yield: 4
Ingredients: 2 tbs olive oil; 1.3kg beef cheeks, trimmed; 1 large onion, finely chopped; 3 celery stalks, finely chopped; 5 garlic cloves, crushed; 1 roma tomato, finely chopped; 100g Swiss brown mushrooms, finely chopped; 1 star anise; 3 bay leaves; 2 whole cloves; 2 tsp ground coriander; 2 large rosemary sprigs; 1 small red chili, chopped; 2L (8 cups) beef or vegetable stock; Blanched snow peas, toasted pine nuts, and roasted baby (Dutch) carrots and cherry tomatoes, to serve; 3 large parsnips, peeled, chopped; 1 large potato, peeled. chopped; 3 cups (750ml) milk; 100g unsalted butter, chopped; 1/2 cup chopped flat-leaf parsley leaves and stalks; 1/2 cup oregano leaves; 2 garlic cloves, crushed; 1 long red chilli, finely chopped; 1/4 cup (60ml) white wine vinegar; 1 tbs olive oil

2 ratings

35m

6h 25m

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by delicious. team

delicious. team

Oct 03, 2015

The double rich hit of meltingly soft beef cheeks and creamy parnsip puree in this recipe by Yoni Kalfus is livened up with flavoursome chimichurri.

2 tbs olive oil
1.3kg beef cheeks, trimmed
1 large onion, finely chopped
3 celery stalks, finely chopped
5 garlic cloves, crushed
1 roma tomato, finely chopped
100g Swiss brown mushrooms, finely chopped
1 star anise
3 bay leaves
2 whole cloves
2 tsp ground coriander
2 large rosemary sprigs
1 small red chili, chopped
2L (8 cups) beef or vegetable stock
Blanched snow peas, toasted pine nuts, and roasted baby (Dutch) carrots and cherry tomatoes, to serve

Parsnip puree

3 large parsnips, peeled, chopped
1 large potato, peeled. chopped
3 cups (750ml) milk
100g unsalted butter, chopped

Chimichurri

1/2 cup chopped flat-leaf parsley leaves and stalks
1/2 cup oregano leaves
2 garlic cloves, crushed
1 long red chilli, finely chopped
1/4 cup (60ml) white wine vinegar
1 tbs olive oil

Method

1.

Preheat oven to 160°C. To make beef cheeks, heat oil in a large heavy-based casserole over medium-high heat. Cook the beef for 3 minutes each side or until browned. Transfer to a plate and set aside.
2.

Add the onion, celery and garlic to the casserole, then cook for 8 minutes or until caramelised and fragrant. Add tomatoes, mushrooms, spices, herbs and chilli, then cook for 8 minutes or until mushrooms are golden. Add stock and stir, scraping the bottom of the pan with a spoon. Bring to a simmer, then return beef to the casserole. Cover with a lid, then transfer to the oven and cook for 6 hours or until very tender.
3.

For parsnip puree, place parsnip and potato in a pan over medium heat with 600ml milk and 600ml water (or enough water to cover vegetables). Bring to the boil and cook for 40 minutes or until tender. Drain, then cool slightly. Transfer to a food processor with the butter and remaining 150ml milk, then whiz until smooth. Season with salt and white pepper. Set aside and keep warm.
4.

For the chimichurri, place all ingredients in a bowl with 2 tbs water and stir to combine. Season and set aside.
5.

Transfer 2 cups (500ml) beef cooking liquid to a small saucepan over medium heat. Bring to a simmer, and cook for 25 minutes or until jus is thickened and reduced by two-thirds.
6.

To serve, place a spoonful of parsnip puree on serving plates, top with beef, snow peas, pine nuts, carrots and tomato. Drizzle with chimichurri and jus, and serve immediately.