Braised Beef Cheek with Potato Purée and Salsa Verde

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Finely chop both measures of thyme; trim baby carrots; cut any larger carrots in half lengthways; peel and cut parsnip into 1cm wedges. Finely dice onion.
2. Toss carrots and parsnip on prepared tray with a drizzle of oil and first measure of thyme. Season and roast in oven for about 25 minutes, until tender and golden. Bring a small pot of salted water to the boil. Peel and dice potatoes 2cm. Set aside.
3. Heat a drizzle of oil in a medium pot on medium-high heat. Cook onion, garlic, thyme and bacon mince for 2-3 minutes, until tender. Add beef cheek spices and cook for about 1 minute until fragrant.
4. Add red wine/stock and cook until almost evaporated. Add chicken broth and chopped tomatoes and bring to a simmer. Remove cheek from packet and cut into 4 even chunks. Add beef cheek and cover with a lid. Simmer, covered for 15-20 minutes until cheek is tender. When tender, season and stir through spinach.
5. While cheek cooks, cook potatoes in pot of boiling water until very soft, 12-15 minutes. Drain and mash with butter, milk and salt until smooth. Season with pepper and set aside, covered to keep warm.
6. To serve, divide potato purée and vegetables between plates. Top with beef cheek and sauce and dollop over salsa verde.