Beef Cheek with Potato Puree, Roast Shallot and Glazed Carrots

Created by Ian Curley

Owner of French Saloon



Ingredients

  • City Larder Beef Cheek 2


PURÉE

  • Good potatoes peeled (such as blue moon) 300g

  • Double cream 100g

  • Unsalted butter 150g

  • Full fat milk 50g

  • Salt and white pepper


ROAST SHALLOT

  • Banana shallots 4

  • Sprigs of thyme 4

  • Balsamic vinegar 1 tbsp


GLAZED CARROTS

  • Carrots 3

  • Salt, sugar pinch

  • Black peppercorns 2

  • Butter 100g

  • Sprigs of thyme 2


Method


PURÉE

  1. Place the potatoes in a pan of cold water with a good pinch of salt and bring to the boil. Turn down the heat and simmer till a thin knife slices through easily. Add the cream and milk together and warm, dice the butter in to cubes and leave out to soften.

  2. When the potatoes are ready drain them in a colander and allow them to steam-dry for 5 minutes.

  3. Now you can mash the potatoes with a masher or pass through a ricer. Add the soft butter and work in the warm milk and cream till you have the right consistency. Check the seasoning. Now it's ready to go.


ROAST SHALLOT

  1. First peel the shallot then sauté in a frying pan till nice and golden.

  2. Place in a pouch with the balsamic and thyme, cover and roast at 160C for 30 minutes or until tender.


GLAZED CARROTS

  1. Peel and cut the carrots as you please, but not too big not too small.

  2. Add them to a saucepan with all the other ingredients then just cover with cold water and bring to the boil. Simmer quite hard till all the water nearly evaporated and the carrots are tender. If the carrots aren't cooked but there is no water left, add a little more water and if the carrots are cooked but there is still water pour some water away.

  3. The idea is that the carrots are just cooked as the water is all gone and the butter glazes the carrots.


TO SERVE

  1. Cook beef cheeks as shown on packaging.

  2. Serve beef cheeks on a plate with all other components.

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