Braised beef cheeks with creamed swede

Ingredients

• 2 tbsp olive oil
• 4 beef cheeks (about 250gm each)
• 3 onions, halved, thinly sliced lengthways
• 3 garlic cloves, thinly sliced
• 2 fresh bay leaves
• 3 thyme sprigs
• 375 ml red wine
• 125 ml (1/2 cup) beef stock
• Creamed swede
• 3 swedes (about 1.1kg), coarsely chopped
• 125 ml (1/2 cup) pouring cream, at room temperature

Instructions

1. 1

   1.: Preheat oven to 150C. Heat oil in a flameproof casserole large enough to fit beef cheeks snugly. Add cheeks, cook over high heat until browned (3-5 minutes each side), then transfer to a plate. Add onion and garlic to casserole and sauté over low heat until starting to caramelise (8-10 minutes). Return cheeks to casserole, add herbs, red wine and stock, season to taste, then bring to a simmer. Cover, transfer to oven and cook until beef cheeks are tender (3-3½ hours).

2. 2

   2.: Meanwhile, for creamed swede, place swede and enough water to cover in a large saucepan. Bring to the boil over high heat and cook until tender (25-30 minutes). Drain well, pulse in a food processor until smooth, return to saucepan, add cream and stir over medium heat until thick (1-2 minutes). Season to taste.

3. 3

   3.: Divide creamed swede among serving plates, top each with a beef cheek, spoon over braising liquid and serve immediately.