Parsley, to garnish
2 tbs olive oil,
4 x beef cheeks, trimmed
Seasoned flour, for dusting
2 carrots, chopped
1 celery stalk, chopped
3 eschallots, sliced
3 cloves garlic, crushed
60g (1/4 cup) tomato paste
750ml (3 cups) beef stock
500ml (2 cups) dry red wine
2 tbs brown sugar
10 sprigs of thyme
2 bay leaves
1 tbs pink peppercorns
Roasted Garlic Mash
1 small bulb garlic
1 tbs olive oil
1 kg potatoes
60g (1/4 cup) sour cream
2 tbs olive oil
1 radicchio, quartered
1. To prepare beef, preheat oven to 160C.
2. Heat half the oil in a deep flameproof casserole dish (large enough to fit beef snugly, which will ensure they are submerged in liquid during cooking).
3. Lightly dust beef in flour. Cook, two at a time, for 3-4 minutes on each side or until browned. Remove from dish and set aside.
4. Heat remaining oil in same dish over medium heat. Add vegetables. Cook, stirring occasionally, until golden. Stir in tomato paste. Cook for 1 minute. Stir in remaining ingredients. Add beef cheeks.
5. Bring to a boil. Cover with a tight fitting lid and transfer to the oven. Cook for about 3-4 hours or until beef is tender.
6. Remove beef from dish and set aside. Strain juices into a large saucepan and discard vegetables. Simmer juices until thickened to form a sauce.
7. To make mash, using a sharp knife, trim top of garlic bulb. Drizzle with oil and wrap in foil. Roast for 1 hour or until soft. Unwrap and cool slightly. Squeeze garlic out of skin and mash with a fork.
8. Place potatoes in a saucepan of cold salted water. Bring to a boil. Boil gently until tender. Drain well. While still hot, push potatoes through a ricer (this will ensure smooth, lump-free mash). Stir in roasted garlic and remaining ingredients with a wooden spoon until smooth and combined. Season.
9. Heat oil in a large frying pan over medium heat. Cook radicchio, turning, until tender. Season.
10. Serve beef cheeks and sauce with mash and radicchio. Garnish with parsley.
• We roasted the garlic for longer at a lower temperature, so that it could be cooked at the same time as the beef cheeks. To reduce cooking time, cook at 200C for 30 minutes.
• Don’t be tempted to process or blend the mash as it will give it a sticky, gluey consistency.
• We strained the beef juices before reducing them, as we wanted a smooth sauce. Leave them in if you prefer a rustic chunky texture.
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