Beef cheeks with creamed swede

AT A GLANCE

  • Serves 4 people

  • 2 tbsp olive oil
  • 4 beef cheeks (about 250gm each)
  • 3 onions, halved, thinly sliced lengthways
  • 3 garlic cloves, thinly sliced
  • 2 fresh bay leaves
  • 3 thyme sprigs
  • 375 ml red wine
  • 125 ml (½ cup) beef stock
  •  
  • Creamed swede
  • 3 swedes (about 1.1kg), coarsely chopped
  • 125 ml (½ cup) pouring cream, at room temperature
01   Preheat oven to 150C. Heat oil in a flameproof casserole large enough to fit beef cheeks snugly. Add cheeks, cook over high heat until browned (3-5 minutes each side), then transfer to a plate. Add onion and garlic to casserole and sauté over low heat until starting to caramelise (8-10 minutes). Return cheeks to casserole, add herbs, red wine and stock, season to taste, then bring to a simmer. Cover, transfer to oven and cook until beef cheeks are tender (3-3½ hours).
02   Meanwhile, for creamed swede, place swede and enough water to cover in a large saucepan. Bring to the boil over high heat and cook until tender (25-30 minutes). Drain well, pulse in a food processor until smooth, return to saucepan, add cream and stir over medium heat until thick (1-2 minutes). Season to taste.
03   Divide creamed swede among serving plates, top each with a beef cheek, spoon over braising liquid and serve immediately.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

RODNEY DUNN AND ELODIE RAMBAUD

Drinking Suggestion:

BIG, RICH CABERNET. , suggested by MAX ALLEN

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