Beef Cheek Braised with Ale and Pickled Walnuts, Creamed Turnip Mash
Beef cheek braised with ale and pickled walnuts
1kg beef cheek, trimmed and cut into 8 pieces
2 tablespoons oil
Salt to season
2 onions, peeled and quartered
2 stalks celery, chopped
2 cloves garlic, crushed
1 tin chopped plum tomatoes
250ml ale
500ml beef stock
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
4 pickled walnuts
Heat a tablespoon of the oil in a large pan and when smoking hot, season the beef cheeks and add to the pan. Seal all over and place in a baking dish or casserole. Add the other tablespoon of oil plus the onion, celery and garlic. Cook until golden and add the tomatoes, ale, stock, brown sugar and Worcestershire sauce. Finely chop 2 of the walnuts and add to the mixture plus a tablespoon of the pickling liquor. Pour all over the beef and cover. Place in a 170°c oven for about 2 hours or until fork tender.
Serve the beef cheeks with the cooking juices. Slice the remaining pickled walnut to garnish the beef.
Creamy turnip mash
1kg potatoes, peeled
½ medium turnip, peeled and diced
50ml sour cream
Salt
Cook turnips in pan ( place potatoes in a steamer on top if you have one) until soft. Drain and blend with the sour cream to a smooth puree.
Mash the potatoes well and season. Mix in the turnip cream thoroughly.
Check seasoning and serve on the side of the beef cheeks.
