Watch Cook-In on Wednesdays at 8:30pm on RTÉ One.
Prep time: 20 minutes
Cook time: 3 hours
- 1kg beef cheek, cleaned
- 3 onions, roughly chopped
- 4 carrots, roughly chopped
- 1 stick of celery, rough chopped
- 60g butter
- 6 tbsp plain flour
- 1 tbsp tomato paste
- 2 tbsp dried thyme
- 400mls red wine
- 1 beef stock pots
- 800ml water
- 10ml Worcestershire sauce
- 10ml soy sauce
- 8 large rooster potatoes, peeled and sliced approx. 1cm thick
- 50g melted butter
- Begin by peeling the potatoes, leave half of them whole in water, slice the rest about 3 cm thick and leave in cold water.
- Preheat oven to 150C.
- Place a large heavy based saucepan on a high heat
- Cook the beef cheeks on all sides, getting as much colour as possible
- Remove the cheeks from the pot and add your vegetables, caramelise all over
- Add your tomato paste, butter, dried thyme and flour and cook for a further minute.
- Add the red wine and cook for 1minute, then go in with the water, stockpots, Worcester sauce, soy sauce, and season with salt and black pepper
- Return the beef cheeks, and juices to the pot, then bring to the boil, cover and place in the oven
- Cook in the oven for approx 2 hours, or until the cheeks are soft to touch.
- Remove the pot and turn the oven up to 200c
- Using a fork, shred the beef cheeks into the sauce, it should soak up lots of sauce and create a thickened mix.
- In a separate pot, line the base with the sliced potatoes, pour the braised beef cheek mix on top to fill the pot.
- Using a knife, cut the potatoes approx 1cm thick. Begin to layer the potatoes in a fan shape across the top of the cheek mix.
- Brush the top with melted butter, season with salt, and bake at 200c for 30mins until the potatoes are golden brown.