Beef Cheeks with Parmesan Mash and Parsley Oil
Beef Cheeks with Parmesan Mash and Parsley Oil
Preparation time:
30 minutes
Cooking time:
3 hours 30 minutes


  • 2 tbs olive oil
  • 4 beef cheeks, trimmed
  • 2 tbs plain flour
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 slices pancetta
  • 250ml (1 cup) red wine
  • 250ml (1 cup) beef stock
  • 400g can diced tomatoes
  • 2 bay leaves
  • 2 thyme sprigs
  • 2 rosemary sprigs
  • 2 tbs chopped sage leaves
  • 2 tbs balsamic vinegar
  • 100g finely grated parmesan
  • Micro parsley, to garnish


  • 80ml (1/3 cup) extra virgin olive oil
  • ½ long red chilli, chopped
  • 1 tbs finely chopped flat-leaf parsley
  • Salt and pepper, to season


  • 1kg sebago potatoes, chopped
  • 150ml milk, warmed
  • 40g butter
  • 100g finely grated parmesan
  1. Method
  2. Notes

  1. Preheat oven to 160C.
  2. Heat half the oil in a deep flameproof casserole dish over medium-high heat. Lightly dust beef in flour and cook, in batches, for 3-4 minutes on each side or until browned. Remove beef from dish and set aside.
  3. Heat remaining oil in same dish over medium heat. Add vegetables and pancetta and cook, stirring occasionally, for 7-8 minutes or until golden. Stir in remaining ingredients. Add beef cheeks. Bring to a simmer.
  4. Meanwhile, to make parsley oil, process all ingredients until combined. Season.
  5. To make parmesan mash, place potatoes in large saucepan of cold salted water. Bring to a gentle boil and boil for 12-15 minutes or until tender. Drain and allow steam to evaporate. Return to pan and mash over low heat until smooth and water has evaporated. Add remaining ingredients and coarsely mash, then beat with a wooden spoon until smooth. Season.
  6. Line an oven tray with baking paper and sprinkle parmesan into 6cm circles. Bake for 10-12 minutes or until crisp and golden.
  7. Divide parmesan mash among serving plates and top with beef cheeks and parmesan crisp. Spoon over sauce. Drizzle with parsley oil and garnish with micro parsley to serve.

This recipe has been tested.