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• Braised beef cheeks, smoked mash and roasted carrots

Braised beef cheeks, smoked mash and roasted carrots

• olivemagazine

Published: February 2, 2015 at 2:05 PM

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Serves 2

A little effort

Total time: 5 hrs

+ marinating

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This robustly flavoured cut of beef comes with comforting smoked mash at the Truscott Arms and is possible to recreate at home for an indulgent dinner for two. Buy smoked butter at lunevalleysmokehouse.co.uk

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Ingredients

Nutrition

• 500g beef cheek

  trimmed

• 500ml red wine

• 2 carrots

  peeled and diced

• 2 onions

  diced

• 1 leek

  sliced

• olive oil

• 2 star anise

• 1½ litres beef stock

• 1 red onion

  halved

• a handful kale

  shredded and blanched

• (fingerlings or Yukon Gold can also be used) 500g Ratte potatoes

  peeled and chunked

• 100g unsalted smoked butter

  diced

• 100ml hot milk

• 1 stick cinnamon

• 5 juniper berries

• 200ml carrot juice

• 150g baby carrots

  peeled

Nutrition: per serving

• kcal1255
• fat58.6g
• saturates29.3g
• carbs80.7g
• fibre11g
• protein49.8g
• salt2.8g

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Method

• step 1

  Put the beef, wine carrot, onion and leek in a dish, cover and chill overnight.

• step 2

  Heat the oven to 160C/fan 140C/gas 3. Remove the beef, pat dry, and season. Heat 2 tbsp olive oil in a frying pan and brown the beef for 4 minutes on each side. Put in a casserole with the marinade, veg, star anise, and stock. Cover and cook in the oven for 4 hours until the cheeks are falling apart. Remove the cheeks, cover with foil to keep warm. Strain the sauce into a pan, simmer until thickened.

• step 3

  Turn the oven up to 180C/fan 160C/gas 4. Rub the red onion halves with oil, season and put cut-side down on a baking tray. Roast for 20-30 minutes.

• step 4

  To make the smoked mash, cook the potato chunks in boiling salted water for 15 minutes until very tender. Drain and steam dry for a minute. Mash using a ricer or fine masher. Add the butter and stir until melted, add the hot milk, mixing until you have a spoonable mash. Season.

• step 5

  For the carrots, toast the spices in a pan, add the carrot juice and carrots, cover and cook for 10 minutes, swirling the pan regularly, until tender. Take off the lid, remove the spices and cook until the liquid has reduced and coats the carrots.

• step 6

  Gently reheat the mash then spoon onto two warm plates. Add the beef, carrots and a little kale. Reheat the sauce and spoon over.
  Recipe from The Truscott Arms, Maida Vale, London

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