Beef Cheeks With Sweet Potato Puree Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 kg beef cheek
1 onion (large chopped )
2 celery ribs (chopped )
1 carrot (medium peeled chopped )
1 leek (thinly sliced )
1 liter beef stock (4 cups)
2 (400 g) diced tomatoes (canned )
125 ml red wine (1/2 cup)
1/2 lemon ( zest off)
salt (to season )
pepper (to season )
6 bulbs shallots (eschallots specified)
400 g mushrooms
1 kg sweet potato (peeled cut into large chunks )
80 ml milk (hot )
30 g butter (chopped )
cooking spray
2 zucchini (medium thinly sliced lengthways using a vegetable peeler)
3 bay leaves (fresh or dried )
1 sprig rosemary (fresh )
3 sprigs lemon thyme (fresh )
3 parsley sprigs (fresh )

Directions:

Preheat oven to 180°C.
To make the Bouquet Garni, gather herbs in a small square of muslin and tie with kitchen string to secure.
Heat half of the oil in a large, ovenproof casserole dish over a medium-high heat and cook the beef cheeks in 2 batches for 8 minutes each batch, until browned all over and set aside.
Heat remaining oil in the dish over a medium heat and add onion, celery, carrot and leek and cook, stirring, for 5 minutes or until softened and lightly browned.
Return beef cheeks to dish with the stock, tomato, wine, lemon zest and bouquet garni and season with salt and pepper and bring to the boil.
Transfer dish to the oven and cook, covered for 2 hours.
Stir in eschallots and mushrooms and cook, uncovered for a further 40 minutes or until sauce has thickened and beef is very tender.
Remove from and reserve beef, eschallots and mushrooms; strain the sauce and discard vegetables and then return beef, eschallots and mushrooms to strained sauce.
Meanwhile cook potato in a large saucepan of boiling water over a medium heat for 15 minutes or until tender, drain and pass through a potato rice and then stir in milk and butter and season with salt and pepper.
Lightly spray a large frying pan with oil and heat over a medium heat and cook zucchini ribbons for 4 minutes or until just tender and season with salt and pepper.
TIP 1 - for a shortcut use a pre-prepared bouquet garni made with dry herbs.
TIP 2 - for a more intensely flavoured mash, try roasting instead of boiling the potatoes before mashing them.
TIP 3 - if you prefer a chunky sauce, omit straining the sauce, in step 8, so that you retain all the vegetables.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	617.53 Kcal (2585 kJ)
Calories from fat	156.11 Kcal
		% Daily Value*
Total Fat	17.35g	27%
Cholesterol	46.87mg	16%
Sodium	514.85mg	21%
Potassium	2078.05mg	44%
Total Carbs	76.06g	25%
Sugars	24.37g	97%
Dietary Fiber	14.18g	57%
Protein	31.77g	64%
Vitamin C	43.8mg	73%
Vitamin A	6.8mg	227%
Iron	215.5mg	1197%
Calcium	204mg	20%

Amount Per 100 g
Calories	77.84 Kcal (326 kJ)
Calories from fat	19.68 Kcal
		% Daily Value*
Total Fat	2.19g	27%
Cholesterol	5.91mg	16%
Sodium	64.89mg	21%
Potassium	261.92mg	44%
Total Carbs	9.59g	25%
Sugars	3.07g	97%
Dietary Fiber	1.79g	57%
Protein	4g	64%
Vitamin C	5.5mg	73%
Vitamin A	0.9mg	227%
Iron	27.2mg	1197%
Calcium	25.7mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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