Braised Beef Cheeks with Parsnip Puree

Beef Cheek Braise

• 2 beef cheeks
• 1 large onion, chopped
• 1/2 leek, chopped
• 1 carrot, chopped
• 4 cloves garlic
• 1 tbsp tomato paste
• 2 cups red wine
• 3 cups beef stock
• 1 sprig rosemary
• 3 sprigs thyme
• 1 bay leaf
• 2 tbsp butter, cubed
• Salt
• Black pepper

Parsnip Puree

• 250 g parsnips, thinly sliced
• 4 g salt
• 50 g neutral oil
• 80 g water
• 200 g cream
• 1 tbsp white miso

Charred Scallion Gremolata

• 6 scallions
• 2 lemons, juiced and zested
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 4 tbsp parsley, finely chopped
• Salt, to taste

Directions

• Braise: Trim any silver skin off the beef cheeks and season with salt and pepper. In a pot or dutch oven over medium-high heat, sear the beef cheeks until browned on both sides, then remove.
• Add the onions, carrots, leeks and garlic and cook until sweated down. Add the tomato paste and cook until darkened. Add the red wine and reduce by half.
• Return the beef cheeks to the pot, tie the rosemary, thyme and bay leaf together, and cover the cheeks with beef stock. Bring to a simmer and cover with a lid or cartouche. Place in a 300F oven for 3-4 hours until fall-apart tender.
• Parsnip puree: Season the parsnips with salt and sweat down in a pot over medium-low heat with the oil. Once translucent, add the cream and water and cook until softened, about 3-5 minutes. Transfer to a blender and puree until smooth with the miso. Season to taste.
• Gremolata: Cut the roots off the scallions and char them lightly in a dry pan over high heat. Thinly slice and combine with the parsley, olive oil, lemon juice and zest, and salt.
• Assembly: Take the beef cheeks out of the braising liquid, place in a bowl with a little braising liquid, cover with foil and rest. Strain the braising liquid, place about 2 cups in a pot and simmer until reduced to a saucy consistency. Turn off the heat and add the butter.
• On a plate, place the parsnip puree, then the beef cheeks, and top with the gremolata. Finish with the reduced braising liquid.

From Patrick Kong on Instagram.