Main Courses
Braised Beef Cheek with Root Vegetable Purée
Beef cheek, slow-cooked at a low temperature, is served with a silky vegetable purée.
Ingredients
600 g beef cheek
1 onion
1 carrot
1 stalk of celery
500 ml beef stock
Potatoes and butter
Instructions
Sear the veal cheeks. Add the onion, carrot, and celery; cover with stock. Cook in a covered pot in an oven preheated to 160°C for about 2.5–3 hours, or until tender. Mash the boiled potatoes with butter and serve alongside the meat.