Mark Moriarty's Braised Beef Cheek with Pomme Mousseline
- Heat a heavy-based cast iron pot, add some oil and begin to brown the beef cheeks all over.
- Now add the onion, garlic, carrots and mushrooms, allow to colour.
- Add the butter to increase the browning of the meat, the more colour achieved here, the better the final flavour of the braise.
- Drain off any excess fat, then add the red wine, followed by the demi-glace and the tarragon. Make sure the cheeks are completely covered. Place a lid on the pot.
- Cook in a preheated oven at 130c for 2 hours until tender.
- Remove the cheeks from the braise, pass the liquid into a separate pan.
- Add the cheeks to this pan and reduce the stock over high heat, basting the cheeks until a thick sticky glaze in achieved
- Finish the glazed cheeks by adding Maldon salt, crispy onion, chives and grated horseradish.
For the mash:
- Place the potatoes on a bed of salt on a tray. Bake at 200c for 1 hour in a preheated oven.
- Add the milk and cream together and heat in a small saucepan.
- Remove the potatoes from the oven, cut in half and press through a fine sieve or potato mouli, leaving the skins behind.
- Place the potato pulp in a pot on the heat and add the cream/milk in stages. Finally, ass the diced cold butter until a shiny mash is achieved.
- Season and serve warm.
- 2 beef cheeks, trimmed and sinew removed
- 2 onions, halved
- 2 cloves garlic, crushed
- 1 carrot, roughly chopped
- 6 button mushrooms
- 1 sprig tarragon
- 20g butter
- 300ml red wine
- 1,5 litres beef demi-glace, or reduced beef stock
- 20g crispy onion
- 20g chives, chopped
- 20g horseradish, grated
- 6 large rooster potatoes
- 100g rock salt
- 200ml cream
- 200ml milk
- 500g butter
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