Beef Cheeks With Sweet Potato Puree Recipes

BEEF CHEEKS WITH SWEET POTATO PUREE

Beef Cheeks With Sweet Potato Puree image

Make and share this Beef Cheeks With Sweet Potato Puree recipe from Food.com.

Provided by ImPat

Categories Meat

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

2 tablespoons olive oil
1 kg beef cheek
1 onion (large chopped)
2 celery ribs (chopped)
1 carrot (medium peeled chopped)
1 leek (thinly sliced)
1 liter beef stock (4 cups)
2 (400 g) diced tomatoes (canned)
125 ml red wine (1/2 cup)
1/2 lemon (zest off)
salt (to season)
pepper (to season)
6 bulbs shallots (eschallots specified)
400 g mushrooms
1 kg sweet potato (peeled cut into large chunks)
80 ml milk (hot)
30 g butter (chopped)
cooking spray
2 zucchini (medium thinly sliced lengthways using a vegetable peeler)
3 bay leaves (fresh or dried)
1 sprig rosemary (fresh)
3 sprigs lemon thyme (fresh)
3 parsley sprigs (fresh)

Steps:

Preheat oven to 180°C.
To make the Bouquet Garni, gather herbs in a small square of muslin and tie with kitchen string to secure.
Heat half of the oil in a large, ovenproof casserole dish over a medium-high heat and cook the beef cheeks in 2 batches for 8 minutes each batch, until browned all over and set aside.
Heat remaining oil in the dish over a medium heat and add onion, celery, carrot and leek and cook, stirring, for 5 minutes or until softened and lightly browned.
Return beef cheeks to dish with the stock, tomato, wine, lemon zest and bouquet garni and season with salt and pepper and bring to the boil.
Transfer dish to the oven and cook, covered for 2 hours.
Stir in eschallots and mushrooms and cook, uncovered for a further 40 minutes or until sauce has thickened and beef is very tender.
Remove from and reserve beef, eschallots and mushrooms; strain the sauce and discard vegetables and then return beef, eschallots and mushrooms to strained sauce.
Meanwhile cook potato in a large saucepan of boiling water over a medium heat for 15 minutes or until tender, drain and pass through a potato rice and then stir in milk and butter and season with salt and pepper.
Lightly spray a large frying pan with oil and heat over a medium heat and cook zucchini ribbons for 4 minutes or until just tender and season with salt and pepper.
TIP 1 - for a shortcut use a pre-prepared bouquet garni made with dry herbs.
TIP 2 - for a more intensely flavoured mash, try roasting instead of boiling the potatoes before mashing them.
TIP 3 - if you prefer a chunky sauce, omit straining the sauce, in step 8, so that you retain all the vegetables.

Nutrition Facts : Calories 325.8, Fat 10.2, SaturatedFat 3.8, Cholesterol 12.5, Sodium 799.3, Carbohydrate 49.1, Fiber 8.9, Sugar 15.3, Protein 9.1

BRAISED BEEF CHEEKS

Braised Beef Cheeks image

This has been a hit with everyone that has tried it.

Provided by Robert Smith

Categories 100+ Everyday Cooking Recipes

Time 5h50m

Yield 10

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
5 pounds trimmed beef cheeks
1 large onion, diced small
1 carrot, diced small
4 cloves garlic, minced
4 cups beef stock
1 cup red wine
⅓ cup dried porcini mushrooms
2 cubes beef bouillon
1 teaspoon dried thyme
2 bay leaves

Steps:

Preheat oven to 275 degrees F (135 degrees C).
Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
Bake in the preheated oven until beef is very tender, 5 to 6 hours.
Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

Nutrition Facts : Calories 684.8 calories, Carbohydrate 6.3 g, Cholesterol 160 mg, Fat 53.3 g, Fiber 1.3 g, Protein 39.1 g, SaturatedFat 20.5 g, Sodium 365.9 mg, Sugar 2.5 g

SILKY SWEET POTATO PUREE

Silky Sweet Potato Puree image

Silky Sweet Potato Puree can be made two days in advance.

Provided by Allrecipes Member

Categories Sweet Potato Side Dishes

Yield 8

Number Of Ingredients 5

Ingredients

3 pounds whole sweet potatoes, pricked with a fork
½ teaspoon salt and freshly ground pepper, to taste
½ cup buttermilk
½ cup whole milk
6 tablespoons butter

Steps:

Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g

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