BEEF CHEEK, MASH, SAUCE VERTE

The perfect meal to make as the days grow colder!

Ingredients:

Braised Beef Cheek (4 portions)

1 kg Beef cheek
250 ml Red wine (full-bodied)
200 ml Beef stock
1.5 Carrots
1.5 Celery sticks
1 Onion
4 Garlic cloves
1 Bouquet garni
Salt + pepper to taste

1. Start by colouring the beef cheeks, followed by the veg.

2. Slowly add the red wine to make a sauce, add some beef stock, check seasoning and add back all your coloured meat+veg.

3. Cook at 140C for approx. 2/3 hours or until the beef cheeks are very tender.

Pomme purée (4 portions)

5 Potatoes (cooked/passed)
200g Butter
100g Milk
Salt + pepper

1. Start by pricking the potatoes and bake at 180C for approx. 1 hour on a bed of salt.

2. Push the cooked potato through a sieve, discard skins and weigh quantity of dry mash.

3. Add passed potato to a pan and slowly add your butter and infused milk until it’s all combined.

Sauce verte (4 portions)

20g Parsley (chopped)
5g Garlic (finely grated)
15g Capers
½ Lemon (zest + juice)
80g Olive oil
Salt + pepper

1. Finely chop: parsley, garlic, and capers. Place ingredients in a mixing bowl and slowly emulsify the olive oil inside.

2. Add the lemon zest to the mixture, check consistency and seasoning.