Beef Cheeks With Sweet Potato Puree

Jun 09, 2023June 9, 20230 2
Tender and succulent Beef Cheeks With Sweet Potato Puree recipe
in Main

Prep

30 min

Cook

180 min

Ready In

210 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
2 diced tomatoes ( canned )
125 ml red wine
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 )

Nutrision Information

Servings Per Recipe
6
Calories
462
Sugar
10g
Fat
26g
Beef cheeks are a cheaper cut of meat that are often overlooked but make a wonderful winter meal. When cooked low and slow, they become incredibly tender and flavorful. The sweet potato puree is a healthier alternative to mashed potatoes while still providing a similar creamy texture and flavor. The zucchini ribbons add a nice pop of color and freshness while the crispy shallots and mushrooms bring a nice crunch to the dish. This meal is perfect for a cozy night in or an impressive dinner party dish.

Instructions

1.Preheat your oven to 160°C/320°F.
2.Heat one tablespoon of olive oil in a large casserole dish and brown the beef cheeks until golden brown on each side. Set aside on a plate.
3.In the same casserole dish, add the remaining tablespoon of oil and cook the onions, celery, carrot, and leek for 3 to 4 minutes until soft and fragrant.
4.Return the beef cheeks to the casserole dish and pour over the beef stock, canned tomatoes, and red wine.
5.Add the bay leaves, rosemary, lemon thyme, lemon zest, salt, and pepper. Bring to a simmer, cover the casserole dish with a lid, and place in the preheated oven for 2-3 hours or until the beef cheeks are tender.
6.While the beef cheeks are cooking, peel and chop the sweet potatoes into large chunks and place in a separate pot. Cover the sweet potatoes with water and cook until tender.
7.Drain the sweet potatoes and add hot milk, butter, salt, and pepper. Mash the sweet potato mixture until smooth.
8.In a separate frying pan, heat cooking spray and cook the sliced mushrooms and shallots until crispy and golden brown.
9.When the beef cheeks are tender, remove from the oven and allow to rest for 10 minutes. Serve the beef cheeks with sweet potato puree, zucchini ribbons, and crispy shallots and mushrooms on top.

PROS

Beef cheeks are a cheaper cut of meat that cook to be extremely tender and flavorful.

Sweet potato puree is a much healthier alternative to mashed potatoes and adds a subtle sweetness that pairs well with the rich beef cheeks.

This recipe is perfect for a cozy winter night in or impressive meal for a dinner party.

CONS

Beef cheeks take a long time to cook and require a bit of planning ahead.
They are also a high-fat cut of beef and should be enjoyed in moderation as part of a balanced diet.

This recipe is not suitable for a vegetarian or vegan diet.

HEALTH & BENEFITS

While beef cheeks are a high-fat cut of beef, they are also high in protein and various vitamins and minerals.
Sweet potatoes are lower in carbohydrates and calories than regular potatoes and are a great source of fiber, beta carotene, and vitamin C.
Mushrooms are low in calories and provide a good source of B vitamins, copper, and selenium.

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