BEEF CHEEKS SLOW BRAISED IN BURGUNDY

This is such a comforting winter dish, deep in flavour and definitely spoon eating food especially when served wit glorious buttery mashed potatoes and extra braising gravy.

Super easy one pot cooking

Prep time 20 minutes / Slow cooking time 3-4 hours

Ingredients

(serves 4)

25g butter

2 tbsp olive oil

2 kg beef cheeks or chuck steak as 1 or 4 steaks

100g pancetta diced

1 onion cut in to wedges

6 carrots peeled and roughly chopped

1 bottle burgundy

1 ltr beef stock (bone marrow)

3 sprigs thyme

1 sprig rosemary

Perfect Mashed Potatoes 

1 kg Albert rooster potatoes peeled and halved

250g butter

1 tsp Himalayan sea salt 

1/2 tsp white pepper

1 tsp white wine vinegar 

In a Dutch oven add the olive oil and butter on a medium heat, add the chuck steak and sear both sides browning the steaks for a couple minutes, remove and reserve to one side, in the same pan add the pancetta and sear, remove and reserve with the chuck.  Next sear the onions and carrots until lightly caramelised, add the wine to the pan and deglaze scrapping off all the lovely caramelised flavour off the bottom of the pan, add the stock then add back all the reserved ingredients along with the thyme, rosemary, salt and pepper.  Bring to a almost gentle simmer for 2-3 hours on the stove top or pop in the oven at 170 C / 338 F until the meat will easily pull apart with a spoon.,

30 minutes before your pot roast is ready, place the potatoes in a large pan of seasoned cold water and bring to a good simmer for approx 25 minutes until fork tender, drain and leave the potatoes to steam dry for 5 minutes, season the potatoes with salt and pepper, add the butter to the saucepan and place back on a low heat until melted, add the potatoes and vinegar, mash to your desired consistency, I like smooth my husband likes lumpy!  

To serve place a generous portion of the mashed potatoes piled high in the centre of your bowl, place the pot roast on top with some carrots and onions then spoon over a generous amount of the stock gravy, serve lots of seasonal vegetables on the side and enjoy.