Beef cheeks with creamed swede
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Pair this winter classic with the 2004 Stoney Vineyard Cabernet Sauvignon. This savoury wine is best enjoyed with food and is a perfect match for rich, meaty dishes.
Serves 4
Cooking Time Prep time 15 mins, cook 3 hrs 50 mins
Ingredients| 2 tbsp | olive oil |
| 4 | beef cheeks (about 250gm each) |
| 3 |
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| 3 |
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| 2 | fresh bay leaves |
| 3 | thyme sprigs |
| 375 ml | red wine |
| 125 ml | (½ cup) beef stock |
| Creamed swede | |
| 3 | swedes (about 1.1kg), coarsely chopped |
| 125 ml | (½ cup) pouring cream, at room temperature |
Method
| 1 | Preheat oven to 150C. Heat oil in a flameproof casserole large enough to fit beef cheeks snugly. Add cheeks, cook over high heat until browned (3-5 minutes each side), then transfer to a plate. Add onion and garlic to casserole and sauté over low heat until starting to caramelise (8-10 minutes). Return cheeks to casserole, add herbs, red wine and stock, season to taste, then bring to a simmer. Cover, transfer to oven and cook until beef cheeks are tender (3-3½ hours). |
| 2 | Meanwhile, for creamed swede, place swede and enough water to cover in a large saucepan. Bring to the boil over high heat and cook until tender (25-30 minutes). Drain well, pulse in a food processor until smooth, return to saucepan, add cream and stir over medium heat until thick (1-2 minutes). Season to taste. |
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Divide creamed swede among serving plates, top each with a beef cheek, spoon over braising liquid and serve immediately.
Source: Gourmet Traveller
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