Chef - Marcello Tully
Ark of Taste Product - Blue Grey Cattle
Producer - Karen Telford
The Blue Grey cattle are slightly smaller in stature than other breeds, but what it lacks in size it more than makes up for in flavour. Marcello uses a humble cut of meat for this recipe, slowly braising the cheek which he serves with a rich red wine sauce and a silky celariac purée.
Braised Beef Cheeks
– Combine all the ingedients in a large bowl and leave to marinate, covered, in the fridge overnight.
– The next day, transfer the ingredients into a heavy based sauce pan and bring to the boil.
– Turn the heat down to a gentle simmer and cook for 2 1/2 hours, skimming off any impurities that rise to the surface.
– Take the pan off the heat, keeping the cheeks in the liquor.
– In a pan, heat the oil with a little salt and sweat the carrots, onions, celery, leeks and garlic.
– Add the tomato purée and flour and mix well.
– Add 200ml of both the red wine and the beef stock and bring to the boil. Turn the heat down to a gentle simmer and cook slowly for 45 minutes.
– Strain the sauce and return to a clean pan.
– Add all remaining ingredients and bring to the boil. Season with salt and pepper.
– Add oil to a pan and sauté the diced onions for 3-4 minutes, then add the peeled and diced celeriac and cover with water.
– Bring to the boil and simmer for a good 40 -50 minutes.
– Drain in a colander and blitz in a food processor until smooth.
– Add the butter, salt and pepper to season.
Serve the Celeriac Purée with the beef cheeks and sauce, along with some gently cooked courgette and carrots.