Beef Cheeks in Red Wine with Creamy Mashed Potato

steakschool.com

Shan

3 tbsp olive oil

1.5kg beef cheeks (4 large or 6 small cheeks)

1 onion (white, brown or yellow), roughly diced (about 1 cup)

1 celery stalk, roughly diced (about 1 cup)

1 carrot, roughly diced (about ¾ cup)

4 garlic cloves, minced

6 fresh thyme stems (or 1 ½ tsp dried thyme leaves)

4 bay leaves, dried (or 3 bay leaves, fresh)

1 cup beef stock

2 cups red wine

2 to 3 tsp salt

Black pepper

subheading: For the mash:

800g potatoes, peeled and chopped roughly

4 tbsp butter

1 cup milk

1 tsp salt and pepper

Directions at steakschool.com

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