I don't know about you but I'm all about comfort food when the weather is doing it's best to freeze & drown you all at the same time! I tried this recipe for Beef Cheeks recently when friends braved the elements to visit me. During dinner there were lots of oohs, ahhhhh, & yummms so I guess it hit the spot. Unfortunately it's not the type of recipe to whip up quickly, but with a little pre planning and slow cooking the beef for 5 - 6 hours you will end up with a tasty and very tender meal.

Enjoy!

BRAISED BEEF CHEEKS WITH PARSNIP PUREE & CHIMICHURRI

Recipe by Yoni Kalfus for Delicious Magazine

INGREDIENTS

Beef Cheeks
2 tbsp olive oil
1.2 kg beef cheeks, trimmed
1 large onion, finely chopped
3 celery stalks, finely chopped
5 garlic cloves, crushed
1 roma tomato, finely chopped
100g Swiss brown mushrooms, finely chopped
2 star anise
3 bay leaves
4 whole cloves
3 tsp ground coriander
3 large rosemary sprigs
1 small red chili, chopped
8 c beef stock
blanched broccoli, roasted baby carrots & beetroot, to serve

Parsnip Puree
3 large parsnips, peeled, chopped
1 large potato, peeled. chopped
3 c milk
100g unsalted butter, chopped

Chimichurri
½ c flat-leaf parsley & stalks, chopped
½ c oregano leaves
2 garlic cloves, crushed
1 long red chilli, finely chopped
¼ c white wine vinegar
1 tbsp olive oil

Serves: 6

METHOD

Beef Cheeks
Preheat oven to 160°C. Heat oil in a large heavy-based casserole over medium-high heat. Cook the beef cheeks for 3 minutes each side or until browned. Transfer to a plate & set aside.

Add the onion, celery & garlic to the casserole, cook for 8 mins or until caramelised & fragrant. Add tomatoes, mushrooms, spices, herbs & chilli, cook for 8 mins or until mushrooms are golden. Add stock & stir, scraping the bottom of the pan with a spoon. Bring to a simmer, then return beef to the casserole. Cover with a lid, then transfer to the oven & cook for 5 - 6 hours or until very tender.

Parsnip Puree
Place parsnips & potato in a pan over medium heat with 600ml milk & 600ml water (or enough water to cover vegetables). Bring to the boil & cook for 40 mins or until tender. Drain, then cool slightly. Transfer to a food processor with the butter & remaining 150ml milk, then whiz until smooth. Season with salt & white pepper. Set aside & keep warm.

Chimichurri
Place all ingredients in a bowl with 2 tbsp water & stir to combine. Season & set aside.

To Serve
Transfer 2 c of the beef cooking liquid to a small saucepan over medium heat. Bring to a simmer & cook for 25 mins or until jus is thickened & reduced by two-thirds.

To serve, place a spoonful of parsnip puree on serving plates, top with the beef, then add roasted carrots, beetroot, & broccoli. Drizzle with chimichurri and jus, and serve immediately.