Red Wine-Braised Beef Cheek with Maori Potatoes

Steps

1. a large pot of water to the boil. Bring a small pot of salted water to the boil.
2. Keeping beef cheek in the bag, carefully place into large pot of boiling water and reduce heat to a simmer. Cook for about 12 minutes, until cheek becomes tender. Cook potatoes in small pot of salted boiling water for about 10 minutes, until tender.
3. Drain potatoes, return to pot with butter and milk and roughly mash. Add caramelised onion purée and fold through. Season to taste with salt and pepper and set aside, covered to keep warm. While potatoes cook, dice tomato 1cm and thinly slice roasted capsicum. Set aside.
4. Grate carrot and finely dice onion and garlic. Heat a drizzle of oil in a small pot on medium-high heat. Add carrot, onion, garlic and bacon to pot with oil and cook for about 3 minutes, until tender. While veggies and bacon cook, chop parsley leaves and stalks and set aside.
5. Add wine/first measure of stock and soy sauce to pot with veggies and bacon and cook for about 2 minutes, until liquid reduces slightly. While liquid reduces, carefully remove beef cheek from water and cut bag open using kitchen scissors.
6. Add beef cheek and sauce to pot with veggies, pull cheek into 2-3 pieces, add second measure of stock/water and simmer for 1 minute. Turn beef cheeks over then add tomato, roasted capsicum and vinegar and season to taste with salt and pepper (if required).
7. place Maori potatoes onto a plate and spoon over half of the red wine-braised beef cheek and sauce. Top with parsley and lemon zest.