Braised Beef Cheek with Mash

Hi I am from the UK and passionate about food and everything about it. I love trying new recipes from all over the world and experimenting with new ideas

subheading: BRAISED BEEF CHEEKS:

4 beef cheeks , trimmed

50ml of vegetable oil

100g of carrots , chopped

100g of onion , chopped

50g of celery , chopped

1 head of garlic , cut horizontally in half

375ml of red wine

150ml of Madeira

100g of passata

1.5l beef stock

4 sprigs of thyme

4 bay leaves

15g of dried ceps

4 juniper berries , crushed

4 smoked anchovy fillets

4 pickled walnuts , chopped

subheading: FOR THE GLAZED CARROTS:

300g of chantenay carrots , cut in half

75g of butter

salt

100g of carrot juice

lemon juice , to taste

subheading: FOR THE MASH:

1kg potatoes , preferably Maris Piper or Yukon Gold

150ml of milk, hot

150ml of cream, hot

175g of butter , room temperature and diced

subheading: TO SERVE:

2 tbsp of flat-leaf parsley , chopped

Directions at greatbritishchefs.com

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