Braised Beef Cheek with Potato Purée and Salsa Verde

Braised Beef Cheek with Potato Purée and Salsa Verde

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 8, 2018.
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Dinner for two or leftovers for you! Tonight’s beef cheek recipe is a wintery classic! You’ll be creating tender and melt-in-your-mouth braised beef cheek. Paired with a potato purée and drizzled with salsa verde for a refreshing bite! Enjoy this flavoursome seasonal dish.

Ingredients

Roasted Vegetables

  • 1 tsp thyme
  • 1 bunch baby carrots
  • 1 parsnip

Beef Cheek

  • ½ tsp thyme
  • ½ red onion
  • 1 clove minced garlic
  • 50g bacon mince
  • 1 tsp beef cheek spices
  • 1 tsp tomato paste
  • ¼ cup red wine or chicken stock
  • 1 cup chicken stock
  • 300g beef cheek
  • 1/3 bag baby spinach

Potato Purée

  • 200g-300g potatoes
  • 1 Tbsp butter
  • 1-2 Tbsp milk
  • ¼ tsp salt

To Serve

  • 40g 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 and cut any larger carrots in half lengthways; peel and cut parsnip into 1cm wedges.
  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 golden and tender. Bring a small pot of salted water to the boil. Peel and dice potatoes 3cm and finely dice onion. 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 tomato paste and cook for about 1 minute, until fragrant.
  4. Add red wine/first measure of stock and cook until almost evaporated. Add second measure of stock and bring to a simmer. Remove beef cheek from packet and cut into 4 even chunks. Add to pot and cover with a lid. Simmer, covered for 15-20 minutes until beef cheek is tender. When tender, stir through spinach and season.
  5. While beef cheek cooks, cook potatoes in pot of boiling water for 12-15 minutes until very soft. Drain and mash with butter, milk and salt until smooth. Season to taste and set aside, covered to keep warm.
  6. To serve, divide potato purée and roasted vegetables between plates. Top with beef cheek and sauce and dollop over salsa verde.