MethodBRAISED BEEF CHEEKS Clean and dry beef cheeks with a paper towel, then brown and seal off with a little olive oil in a hot pan. Drain off excess oil from cheeks before adding them to a heavy-based, medium-sized, lidded pot.
Pour the rest of the ingredients over the beef cheeks. Cover and simmer for approximately 2 hours on medium heat, stirring occasionally to prevent burning bottom of pot. Meanwhile... BEETROOT GNOCCHI Preheat oven to 180ºC (160ºC fan forced). Roast whole potatoes on a rack for about an hour or until soft . Allow to cool slightly before peeling, then mash thoroughly or pass through a potato ricer. Purée cooked beetroot then mix in a large bowl with the mashed potatoes. Add the egg, combine and then slowly add flour. Knead dough for a couple of minutes before dividing into 4. Roll each portion into a 2cm diameter rope. Cut rope into 2.5cm pieces. Boil heavily salted water in a deep saucepan. Drop gnocchi into boiling water in batches. Gnocchi is cooked when it rises to the top of the water, this shouldn't take very long at all. TO COMPLETE THE DISH
Drain gnocchi, arrange on plate with some steamed greens. Place beef cheeks on top of gnocchi, spoon over some of the reduced braising liquid from the stock pot and serve. |
IngredientsMain - serves 4 BRAISED BEEF CHEEKS
4 beef cheeks
2L beef stock
1 cup red wine
2 carrots chopped
1 tsp tomato paste
2 onions chopped
2 sticks celery chopped
1 bay leaf
BEETROOT GNOCCHI
600g desiree potatoes
1 fresh free-range egg
200g cooked beetroot, peeled & chopped
350g self raising flour recipe Louise Darbyshire
photo Ben Thomas |
