Beef cheek with parsnip 'risotto'
This beef cheek and parsnip dish is the ultimate winter comfort food. The cheek is cooked low-and-slow in red wine for hours until tender and falling apart. It's then spooned over a creamy parsnip 'risotto', made from finely diced parsnip instead of rice, making it great for those on a low-carb diet. The hefty amount of Parmesan adds a delicious umami-rich depth of flavour.
Ingredients
Beef
- 1kg beef cheek , (around 6–8 pieces)
- 750ml of red wine
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 bay leaf
- 10 black peppercorns
- 4 garlic cloves , crushed
- 1 shallot , sliced
- 1 dash of vegetable oil
- 1 tbsp of bovril
- 1 tbsp of Demerara sugar
- 1l beef stock
- 100g of butter , chilled and cubed
- salt to taste
- freshly ground black pepper to taste
Parsnip risotto
- 6 parsnips , peeled and woody core removed
- 50g of butter , or beef fat
- 1 shallot , finely chopped
- 2 garlic cloves , minced
- 1 sprig of thyme , leaves picked
- 1 sprig of rosemary , leaves picked and finely chopped
- 100ml of double cream
- 50g of cream cheese
- 100g of aged Parmesan , finely grated
- 2 tbsp of Parmesan oil (optional) – Dan makes this by steeping Parmesan rinds in neutral oil for a few days
- 1 tbsp of chopped chives
- 200g of vegetable stock
- sherry vinegar to taste
- salt to taste
- freshly ground black pepper to taste
To serve
- aged Parmesan , finely grated
Method
Begin by placing the beef cheeks into a container. Pour in the wine and add the herbs, spices, garlic and shallot. Leave to marinate overnight
- 1kg beef cheek , (around 6–8 pieces)
- 750ml of red wine
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 bay leaf
- 10 black peppercorns
- 4 garlic cloves , crushed
- 1 shallot , sliced
The next day, preheat an oven to 180ºC/gas mark 4. Place a large ovenproof saucepan over a high heat and add a dash of oil. Remove the beef from the marinade and sear all over until deeply browned. Pour in the marinade and scrape the bottom of the pan with a wooden spoon to deglaze
- 1 dash of vegetable oil
Add the bovril, brown sugar and beef stock and cover the pan with foil (and a lid if it has one). Place in the oven and cook for 3–4 hours or until tender and falling apart
- 1 tbsp of bovril
- 1 tbsp of Demerara sugar
- 1l beef stock
Once the beef is ready, remove the meat from the pan and set aside. Pass the sauce through a sieve into a clean pan. Reduce the liquid until really thick and glossy, then whisk in the cold butter and season with salt and pepper. Set aside
- 100g of butter , chilled and cubed
- salt to taste
- freshly ground black pepper to taste
To make the parsnip 'risotto' finely dice the parsnips into tiny cubes, roughly the same size as grains of rice. Place a pan over a medium heat and add the butter and (if using) the Parmesan oil. Once the butter's melted, add the shallot and garlic and gently cook over a low heat for 5 minutes until soft without colour
- 6 parsnips , peeled and woody core removed
- 50g of butter , or beef fat
- 2 tbsp of Parmesan oil (optional) – Dan makes this by steeping Parmesan rinds in neutral oil for a few days
- 1 shallot , finely chopped
- 2 garlic cloves , minced
Add the diced parsnip, thyme and rosemary and gently cook for another 10 minutes. Add a splash of sherry vinegar, then the vegetable stock and cream and reduce by half
- 1 sprig of thyme , leaves picked
- 1 sprig of rosemary , leaves picked and finely chopped
- sherry vinegar to taste
- 200g of vegetable stock
- 100ml of double cream
By now the parsnips should be tender but still with a little bite. Fold in the cream cheese, grated Parmesan and chives. Taste and season with salt and pepper. You should have a risotto-like texture that is nice and creamy
- 50g of cream cheese
- 100g of aged Parmesan , finely grated
- 1 tbsp of chopped chives
Keep the risotto warm while you gently reheat the beef cheeks in the reduced sauce. To serve, spoon the risotto into bowls and top with the beef cheek and plenty of sauce. Finish with more grated Parmesan
- aged Parmesan , finely grated
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Beef cheek with parsnip 'risotto'
