12.26.2013

Braised Beef Cheeks with Lemon-Potato Mash

Braised Beef Cheeks with Lemon-Potato Mash

Slowly braised dishes make for relaxed holiday cooking.  ;)

Braised Beef Cheeks with Lemon-Potato Mash

Adapted from Arthurs Tochter kocht

Braised Beef Cheeks

Ingredients:

3 Tbsp olive oil
1 pound beef cheeks
2 onions, sliced
2 carrots, sliced
1 Tbsp tomato paste
1 glas red wine
vegetable stock or water to cover
salt and pepper

Method:

Preheat the oven to 120°C. In an ovenproof braising pot, heat the olive oil and fry the beef cheeks until well browned. Remove to a plate and set aside. Add the onions and carrots and fry for a couple of minutes. Add the tomato paste and fry for a couple of minutes more. Deglaze with the red wine. Return the beef cheeks to the pot and add stock or water to cover. Transfer the pot to the oven and braise for 4-5 hours, until the cheeks are very tender. Add salt and pepper to taste.

Lemon-Potato Mash

Ingredients:

1 pound potatoes, peeled and cut into rough chunks
200 ml milk
200 g butter
zest of 2-3 lemons
salt, pepper and nutmeg

Method:

Boil the potatoes until tender. Drain the potatoes and mash them up, preferably with a potato ricer. Heat the milk and stir in the butter until completely liquefied. Add the lemon zest and stir the milk mixture into the potatoes. Add salt, pepper and nutmeg to taste.

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