Slow Cooked Beef Cheek, Horseradish, Parsnip Purée, Wilted spinach and Kale
You asked for some low and slow cooking so here it is. Beef cheeks are very cheap, find them at your butcher or some supermarkets stock them. Such a great dinner party dish to leave cooking all day while you’re working. The meat falls away as you eat it! I want more of it.
Ingredients
For the Beef
For the Parsnip Purée
Directions
- 1
Cut the cheeks into portions and lightly flour with seasoned flour. In a casserole pan or large frying pan, Fry the cheeks until dark and golden. Set aside.
- 2
Chop the carrots, shallots into chunks and fry on medium heat in pan. Once golden and starting to caramelise add garlic. Sauté for a minute and then add 2 tbsp tomato paste. Cook for a couple of minutes and then add the beef back in and cook for a couple of mins.
- 3
Add a big glug of red wine to the pan and scrape the bottom of the pan to loosen the bits off the bottom and cook for a minute. Add beef stock to the pan so that it covers the meat. Bring to the boil.
- 4
Place in oven (140 degrees) or slow cooker and cook for 4-6 hrs. The longer the better. Remove the meat set aside and boil off the stock until reduced. Season to taste.
- 5
Place the chunks of parsnip and potato into a saucepan. Cover with milk and water. Boil for 30-40mins on low heat.
- 6
When cooked place in blender with splash of milk and knob of butter. Blend till smooth and season.
- 7
Serve with sautéed spinach and kale. Grate fresh horseradish on top.
