Try something a little different with this beautifully rich beef dish from chef Paul Collins
www.yeovalley.co.uk
Serves 4
Oven temp 180°c/gas 4
- Oil 1 tbsp
- Beef cheeks 4, trimmed
- Carrots 2, peeled
- Banana shallots 8
- Garlic 4 cloves
- Thyme 10g
- Tomato puree 50g
- Red wine 1 bottle
- Beef stock 3l
- Cavolo nero 200g
- Potatoes 750g
- Butter 100g, plus an extra knob
- Milk 150ml
- Add the oil to an ovenproof pan. When it’s hot add the seasoned beef cheeks and brown off all over. Quickly add in the carrots, 2 shallots, the garlic and thyme, all roughly chopped.
- Allow to colour a little more, then add the tomato puree and red wine. Simmer for 10 minutes until ½ of the wine has evaporated, then add in the stock, bring back to the boil, turn down and simmer very gently for 3 hours.
- Remove the cheeks from the pan and reduce the cooking liquor until you have the correct consistency. Pass through a fine sieve into a clean pan.
- To serve, cut the remaining shallots in half lengthways and place in a non-stick pan cut side down, add a little oil and colour gently. Season and place in the oven at 180°c/gas 4 for 4-5 minutes. Once cooked remove from the oven and drain on some kitchen paper until required.
- Tear the cavolo nero leaves from the stems, then blanch for 3-4 minutes in boiling salted water, drain and toss in a knob of butter. Season again if necessary.
- Peel and boil the potatoes in salted water. When cooked, drain and place back on the stove to dry out slightly.
- Warm the butter and milk together. Mash the potatoes, then add the milk and butter. Mix to a creamy consistency.
- Place the cavolo nero on a hot plate, then the beef cheek, and finish by adding the roasted shallots and pouring over the reduced sauce.
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You will need
- Oil 1 tbsp
- Beef cheeks 4, trimmed
- Carrots 2, peeled
- Banana shallots 8
- Garlic 4 cloves
- Thyme 10g
- Tomato puree 50g
- Red wine 1 bottle
- Beef stock 3l
- Cavolo nero 200g
- Potatoes 750g
- Butter 100g, plus an extra knob
- Milk 150ml
Method
- Add the oil to an ovenproof pan. When it’s hot add the seasoned beef cheeks and brown off all over. Quickly add in the carrots, 2 shallots, the garlic and thyme, all roughly chopped.
- Allow to colour a little more, then add the tomato puree and red wine. Simmer for 10 minutes until ½ of the wine has evaporated, then add in the stock, bring back to the boil, turn down and simmer very gently for 3 hours.
- Remove the cheeks from the pan and reduce the cooking liquor until you have the correct consistency. Pass through a fine sieve into a clean pan.
- To serve, cut the remaining shallots in half lengthways and place in a non-stick pan cut side down, add a little oil and colour gently. Season and place in the oven at 180°c/gas 4 for 4-5 minutes. Once cooked remove from the oven and drain on some kitchen paper until required.
- Tear the cavolo nero leaves from the stems, then blanch for 3-4 minutes in boiling salted water, drain and toss in a knob of butter. Season again if necessary.
- Peel and boil the potatoes in salted water. When cooked, drain and place back on the stove to dry out slightly.
- Warm the butter and milk together. Mash the potatoes, then add the milk and butter. Mix to a creamy consistency.
- Place the cavolo nero on a hot plate, then the beef cheek, and finish by adding the roasted shallots and pouring over the reduced sauce.
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