Braised beef cheeks with minted car­rot purée

Australian Women’s Weekly NZ - - CONTENTS -


⅓ cup (80ml) ex­tra vir­gin olive oil 4 (1.6kg) beef cheeks, trimmed 1 medium (150g) brown onion, chopped finely

1 medium (120g) car­rot, chopped finely 1 sprig fresh rose­mary

1 ta­ble­spoon plain flour

1⅓ cups (330ml) dark beer

½ cup (125ml) dry red wine

¼ cup (70g) tomato paste

2 cups (500ml) beef stock

2 cups (500ml) wa­ter

¼ cup fresh mint leaves


3 sprigs fresh mint, leaves re­moved, stems re­served

3 large (540g) car­rots, sliced thinly 30g but­ter, chopped coarsely

3 cups (750ml) wa­ter

1 Pre­heat oven to 150°C (130°C fan-forced). 2 Heat half the oil in a large saucepan over medium heat. Sea­son beef; cook, turn­ing, un­til browned all over. Re­move from pan.

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

4 Add flour; cook, stir­ring, un­til mix­ture bub­bles and thick­ens. Add beer, wine, paste, stock, wa­ter and beef; bring to the boil. Re­duce heat; sim­mer, cov­ered, for 3½ hours or un­til beef is very ten­der and start­ing to fall apart. Sea­son to taste.

5 MINTED CAR­ROT PURÉE: Finely chop mint leaves; set aside. Place car­rot, but­ter, wa­ter and re­served mint stems in a medium saucepan and bring to the boil. Re­duce heat; sim­mer, un­cov­ered, for 15 min­utes or un­til car­rots are ten­der. Dis­card stems. Strain; re­serv­ing cook­ing liq­uid. Blend or process car­rot mix­ture with 2 ta­ble­spoons re­served liq­uid, adding more liq­uid if nec­es­sary, un­til smooth. Stir in chopped mint; sea­son. Cover to keep warm.

6 Serve the beef with pan juices, car­rot purée and mint.

Beef suit­able to freeze. Not suit­able to mi­crowave.

For more great recipes search com­fort food on TOLOVE.CO.NZ

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