Beef Cheeks with Parmesan Mash and Parsley Oil

Beef Cheeks with Parmesan Mash and Parsley Oil

Beef Cheeks with Parmesan Mash and Parsley Oil

4 Serves 30 minutes prep 3 hours 30 minutes cook


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. 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.