Braised Beef Cheeks with Yukon gold Potato Purée and Grilled Asparagus
5 whole Beef Cheeks (approximately 500 grams each)
1 T Kosher Salt
1 t black pepper, freshly ground
2 T blended oil
3 cloves of garlic (30g) chopped
1 large Carrot (113g) brunoise
2 stalks of Celery (145g) brunoise
1 large Onion (225g) brunoise
1/4 c tomato paste
750 ml Pinot noir
1 qt beef broth
5 bay leaves
Season the cheeks with the salt and pepper. Heat the oil in a large sautéed or roasting pan. Sear the cheeks in the oil until dark golden color, then reserve to a braising dish. Add the tomato paste to the searing pan and stir over low heat to caramelize. Add the garlic and brunoise of mirepoix. Sweat until tender. Deglaze the pan with the red wine, and then add the broth and bay leaves. Place all in the braising dish, adjust the seasoning and place in a 350 degree oven for 5 hours.
While braising prepare the potatoes…
8 medium Yukon gold potatoes(1680g)
1 T Salt
8 ounces of butter
1 C half and half
Peel the potatoes. Place the potatoes and salt in the bowl of a pressure cooker. Add water until potatoes are just covered. Cook on high pressure for 11 min. When done, release the pressure and drain the water off the potatoes. Press the potatoes and butter through a potato ricer or food mill. Add the warm half and half, and adjust the seasoning to your taste. Reserve warm.
When the cheeks are fork tender, drain off the braising liquid and reserve cheeks. Reduce the braising liquid by half, or until you’re happy with the consistency. Finish the sauce with a tablespoon of prepared horseradish to taste.
Serve with grilled Asparagus. Pair with 2014 Walter Scott “Seven Springs Vineyard” Pinot Noir.
brunoise – finely diced vegetables that are cooked in butter and used to flavor soups and sauces.
mirepoix – a roughly chopped vegetable cut, usually a mixture of onions, carrots, and celery; the traditional ratio is two parts onions, one part carrots, and one part celery.