Braised Hereford beef cheeks bourguignon style with colcannon creamed potato
Chef Hughie Hyland of Roly's Bistro
Chef Hughie Hyland of Roly’s Bistro
Serves: 4
INGREDIENTS
for the beef cheeks
- 1.5kg of Hereford Beef Cheeks, trimmed and cut in halves
- 1 Large onion (Chopped)
- 2 Carrots (Chopped)
- 4 Sticks of celery (Chopped)
- 4 Cloves of garlic
- 1 Large sprig of thyme
- 1 Sprig of rosemary
- 1 Bay leaf
- 1 Tsp of black peppercorns
- 1 litre of red wine
- 2 Tsp of olive oil
- 2 Tsp of tomato puree
- 1 Litre of beef stock
For the colcannon
- 6 Good sized potatoes
- 4 Spring onions (Chopped)
- 200g Kale
- 100ml Milk
- 100ml Cream
For the bourguignon garnish
- 20 Pearl onions (Peeled)
- 400g Baby button mushrooms
- 400g Smoked bacon (Diced)
- Handful Flat parsley
- 50g Butter
METHOD
The night before: Place trimmed beef cheeks into a large bowl with onion, carrot, celery, red wine, bay leaf, garlic, rosemary, peppercorns and half of the thyme, mix well and leave to marinate overnight in the fridge.
Beef Cheeks: When you are ready to cook pre-heat oven to 140 degrees / gas mark 3.
Remove from fridge and separate the meat, vegetables, herbs and wine making sure to hold on to everything for reuse.
Heat the oil in a frying pan and first brown the beef cheeks, one at a time, season with salt and pepper and then place in a casserole dish.
- Next in the frying pan brown the onion, carrot and celery from the marinade. When browned add the tomato puree and the red wine from the marinade. Bring to the boil and simmer for 2 minutes to burn off the alcohol.
- Add to the beef cheeks in the casserole dish, along with the herbs and bay leaf from the marinade and the beef stock, check the seasoning and place in the oven. Check every 30 minutes to turn the cheeks and skim off any excess grease, this process should take 4 hours to cook until tender.
Once cooked, remove cheeks from casserole, strain off the cooking liquor and discard the vegetables and herbs.
Colcannon: Add the peeled, diced potato to a pot of cold water, cover and place over a high heat and bring to the boil, reduce the heat and simmer until the potato is tender when pierced with a fork.
Once cooked remove from the heat, drain and put through a potato ricer.
Blanch the kale in boiling water for 3 minutes then immerse in cold water, drain and chop.
In a pan, sweat off the chopped spring onions in butter for 2 minutes then add the kale for a further 1 minute. Add milk, cream, butter, kale and spring onions to the potato. Add salt, pepper and mix well.
Bourguignon garnish: Pre-heat your oven to 120 degrees / gas mark 1.
Medium heat your frying pan with a tsp. of olive oil, add the pearl onions, season with salt, pepper, the rest of the thyme (chopped) and lightly brown, then roast in the oven for 5/6 minutes.
Next, add 1 tsp. of olive oil to the pan and then the diced smoked bacon. Cook until the bacon is caramelised and looks golden brown.
Remove and keep warm while you add the button mushrooms to the pan with 1 tsp. of butter and cook until golden brown, about 6 minutes.
Finally mix together the pearl onions, bacon, baby mushrooms and add the chopped parsley.
Add a spoon of colcannon mash in a large bowl, add your braised beef cheeks and add sauce of the cooking liquor and bourguignon garnish.
- 2 tbsp Extra Virgin Olive Oil
- 5 Spring Onions (white and green parts, sliced)
- 300g Cherry Tomatoes (halved)
- 2 cloves of Garlic (finely sliced)
- 1/2 tsp Cumin Seed
- 15g Fresh Coriander (stalks included, finely chopped)
- Sea Salt and Freshly Ground Pepper
