Slow Cooked Beef Cheeks, Sweet Potato Puree & Honey Glazed Parsnips

By Chef de Cuisine Nigel Lobo

Slow Cooked Beef Cheeks

  1. Marinate the beef cheeks with salt, peppercorn, rosemary, bay leaf and garlic and leave it in the fridge overnight.
  2. Next day - roast the vegetables in the oven at 160ºC till golden brown.
  3. Sear the marinated beef cheek in a pan, reserve the beef cheek.
  4. De glaze the pan with red vinegar.
  5. Add the tomato paste and cook well and then add the beef stock and transfer to a roasting tray with the beef cheek and the roasted vegetables.
  6. Braise at 120ºC for 12 hours.
  7. Divide the cheek into two.
  8. Strain and reduce the stock to obtain a rich flavorful sauce.

 

Sweet Potato Puree

  1. In an aluminum foil, place all the ingredients and cook at 160ºC for 3 hours till tender.
  2. Blend into a fine paste and pass through a sieve.

 

Honey Glazed Parsnips

  1. Peel and cut the parsnip lengthwise into four.
  2. Remove the woody core.
  3. Season with salt, pepper and add a drizzle of corn oil.
  4. Roast at 160ºC for 20 minutes.
  5. In a pan add the honey, when it starts foaming and just begins to change color and add the butter. Add the parsnips.

 

To Assemble

  1. Place two tablespoons of the sweet potato puree.
  2. Gently arrange the beef cheeks next to the sweet potato puree, flat side on the plate.
  3. Arrange the parsnips over the beef cheeks.
  4. Finish with red chard leaves.

Ingredients

For the Beef Cheeks

  • 500g beef cheeks
  • 25g onion
  • 25g carrot
  • 25g celery
  • 15g leeks
  • 2pc bay leaf
  • 5nos peppercorn
  • Salt to taste
  • 4pcs crushed garlic
  • 50ml corn oil
  • 30g tomato paste
  • 60ml red vinegar
  • 1 liter beef stock
  • 1 sprig rosemary


For the Sweet Potato Puree

  • 250g sweet potato
  • Salt to taste
  • Pepper from the mill
  • 20ml Sunflower oil
  • Aluminum foil


For the Honey Glazed Parsnips

  • 1no parsnip
  • 10ml honey
  • 10g butter
  • Salt to taste
  • Pepper from the mill
  • Corn oil - a drizzle
  • 3pcs red chard leaves to assemble