Food

Braised Beef Cheeks With Minted Carrot Puree

June 1, 2021

Served with a special minted carrot puree, nailing these delicate beef cheeks will give you the satisfaction of a comforting, delicious meal

Yield
Serves 4
Prep Time
30mins
Cook Time
240mins
Difficulty Level
3 / 5

Nailing this delicate braised beef cheek will leave you a tender and luxurious cut of meat perfect for a warm, comforting dinner. Seasoned right, it will also soak up all the best flavours from your marinade, perched atop delicious puree consisting of carrot, mint, and decadent butter.

Ingredients

MINTED CARROT PUREE

Steps

01.
Preheat oven to 150 C.
02.

Heat half the oil in a large heavy-based saucepan over medium heat. Season beef; cook, turning, for 5 mins or until browned all over. Remove from pan.

03.

Heat remaining oil in same pan over medium heat. Add onion, carrot and rosemary; cook, stirring, for 10 mins or until vegetables soften.

04.

Add flour; cook, stirring, until mixture bubbles and thickens. Add beer, wine, paste, stock, the water and beef; bring to the boil. Transfer to oven; cook, covered, for 3½ hrs or until beef is very tender and starting to fall apart. Season.

05.

Meanwhile, make minted carrot puree.

06.

Serve carrot puree topped with beef cheeks, drizzled with pan juices and sprinkled with mint.

MINTED CARROT PUREE

01.
Finely chop mint leaves; set aside.
02.

Place carrot, butter, the water and reserved mint stems in a medium saucepan; bring to the boil. Reduce heat to low; cook for 15 mins or until carrots are tender.

03.

Discard stems. Drain, reserving cooking liquid. Blend or process carrot mixture with 2 tbsps of the reserved cooking liquid, adding more cooking liquid if necessary, until smooth. Stir in chopped mint; season to taste.

TIP Serve with braised greens, such as kale, cavolo nero, cabbage or spinach leaves.

Photo: bauersyndication.com.au