Braised Beef Cheeks with Creamy Mashed Potatoes

Passos7

1. 1

   Pas 1. Sear the beef cheeks

   Season the cheeks with salt and pepper and sear them in olive oil until browned, then set aside.

   galta de vedellaoli d'olivapebre negre
2. 2

   Pas 2. Sauté the vegetables

   1 min

   Sauté the chopped onion, carrots and leek in the same pot, stir in the tomato paste and cook for 1 minute.

   cebapastanagaporropasta de tomàquet
3. 3

   Pas 3. Deglaze and add stock

   Add the red wine and reduce slightly, pour in the beef stock, add rosemary and bay leaves, then return the beef.

   vi negrebrou de vedellaromanífulla de llorergalta de vedella
4. 4

   Pas 4. Braise the beef

   3 h 30 min

   Cover and braise at 150°C for 3–4 hours, until tender.

   galta de vedella
5. 5

   Pas 5. Mash the potatoes

   Boil the potatoes, mash them, then mix in 100 g butter and the warm milk, and season.

   patatamantega100 g de 130 glletsal
6. 6

   Pas 6. Reduce the sauce

   Remove the beef, strain the cooking liquid and reduce until glossy, then take off the heat and whisk in 30 g cold butter.

   mantega30 g de 130 g
7. 7

   Pas 7. Serve over mash

   Coat the cheeks in the sauce, serve over the mash with extra sauce and sliced spring onions.

   galta de vedellaceba tendra