Slow Braised Beef Cheeks served with Bacon Clapshot Puree & Red Wine Jus

Ingredients

Beef cheeks (allow 2 beef cheeks per person)
Carrot
Celery
Onion
Leek
Beef bones
2 tbs tomato paste
Bay leaves
Peppercorns
Red wine

CLAPSHOT

Turnips
Potatoes
Thickened cream
Salt and pepper
Bacon rashers

Method

Roughly chop vegetables and place in a roasting pan with beef bones, peppercorns and bay leaves. Cover with red wine. Place in a hot oven and roast for 40 minutes at 300°C.

Remove membrane from the beef cheeks and seal in a hot pan.

Mix 2 tbs of tomato paste through the beef bones, vegetable and wine mix. Place the sealed beef cheeks on top of the vegetable and beef bones mix. Top up with enough cold water to cover the beef cheeks and cover tightly with foil. Place in an 80°C oven and braise for a minimum of 14 hours.

Test beef cheeks with a skewer for tenderness. When ready, remove cheeks from the roasting pan, strain pan juices into a pot and discard vegetables and bones.

Place pot of pan juices over heat and reduce by 25%. Sauce should be rich and glossy.

Serve the beef cheeks in the sauce, accompanied by clapshot (see below) and fresh seasonal vegetables.

CLAPSHOT

Peel and chop parsnips and potatoes, then place in a pot and cover with thickened cream, add salt and pepper.

Bring to the boil, simmer for 15-20 minutes or until cooked.

Blend parsnips and potatoes in cream mix. Add additional salt and pepper to taste.

Slice bacon rashers finely and fry off until crisp. Add to turnip and potato mix.