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Marinated beef cheeks

To prepare beef cheeks, marinate a day in advance.


4 prepared beef cheeks
2 litres beef stock
baby carrots, peeled
fresh garden peas


2 carrots, chopped
2 sticks celery
2 brown onions
1 clove garlic
5 sprigs thyme
2 sprigs rosemary
3 fresh bay leaves
1 bottle Pinot Noir


2kg dutch cream potatoes
500ml cream
100g fresh horseradish, grated
100g butter

1. To prepare beef cheeks, marinate a day in advance with the chopped carrots, celery, garlic, herbs and Pinot Noir. Refrigerate overnight or longer.
2. Remove beef cheeks from marinade and pat dry. Season with salt and pan-sear them until golden both sides. Put aside.
3. Drain the vegetables from the marinade and cook in the same pan, adding a little bit more oil. Deglaze with the marinade liquid and add the beef stock and bring to the boil.
4. Place the beef cheeks and the marinade and stock into a large casserole dish and cover with lid and cook for 5 hours on 150°C. Check often and top up with stock or water as needed. Beef cheeks are cooked when a skewer is inserted without any resistance.
5. To make the mash, boil the peeled potatoes in salted water until tender. Boil cream and horseradish together and simmer for 10 minutes until infused. Blend the cream and horseradish and then pass through fine strainer.
6. Mash the strained potatoes adding the butter and infused cream. Season to taste with salt and pepper.
7. Serve with blanched baby carrots and peas.

Recipe courtesy of Stuart Bell, head chef, Ten Minutes by Tractor

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