Braised Beef Cheeks with Parsnip Puree

Succulent, meaty, and tender braised beef cheeks. This is peak comfort food that will get you through cold winters.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Trim any connective tissue off the beef cheeks. Then season with Dan-O's Preem-O or just salt and pepper.

Step 2

In a dutch oven with 2 tbsp of oil, sear the beef cheeks over medium heat until a crust forms. Remove from the pan.

Step 3

Add onions, leeks, carrots, and garlic and sweat down for 3-5 minutes.

Step 4

Add tomato paste and cook until darkened.

Step 5

Deglaze with red wine and reduce by half.

Step 6

Add beef stock, then add the beef cheeks back. Add the herbs in a bouquet. Cover with a parchment lid (cartouche) and bring to a simmer.

Step 7

Place the entire dutch oven in a 325 F oven for 2.5-3 hrs.

Step 8

Take the beef cheeks out and strain the braising liquid into a pan.

Step 9

Reduce the braising liquid until saucy. Turn off the heat and mount with butter.

Step 10

Plate up with the parsnip puree and braising liquid sauce. Garnish with parsley.

Step 11

Season parsnips with salt and sweat down in a pot over medium-low heat with a neutral oil.

Step 12

Once translucent, add cream and water. Cook the parsnips until softened, about 3-5 minutes.

Step 13

Transfer to a blender and puree until smooth with miso. Season to taste.